Accidents Lead to Ribbon Pudding !

Are accidents life’s way of telling you “Slow down” or is it just a bad omen of the times you are going through?

You would have read in my this post about how I was elated and over the top about getting my car license. Then, you must also know that I met with three road accidents this year. But hasn’t this year just begun? Precisely, last 4 months = 3 road accidents in which in two of them I was doing the driving and alone for good or for bad ! And the third one, a week back was in company with the husband.

As the accidents have grown in number, they also grew in intensity. The first one being just a scratch on the car, second one being a little more major with the car’s bonnet and bumper needing care to and the third being the ultimate which culminated in the other vehicle being overturned. Fortunately and I would like to believe that due to divine intervention, there was no damage or as much as even a scratch to any human life.

But again, it was our brand new car which we both were so proud of.  Maybe is this God’s way of reminding us – Pride goes before a fall.

Though the car is back to its/ his (as the husband would like to say !) shiny new condition, I still shudder when I sit in the car and the old incidents keep playing in my mind over and over again. I always attempt to look at situations optimistically, so probably I would like to make myself believe that possibly even terrible times got averted with these accidents.

Meanwhile in such unfortunate times, only sweet treats can elevate one’s mood. So when I came across this recipe from Mrs. Lakshmi Nair, I knew it would do the trick and also combat the sudden soaring temperatures

She calls it the RIBBON PUDDING which I assume is because of the ribbon like appearance of the three flavours which comprise the pudding- Chocolate, Vanilla and Coffee. Couldn't possible go wrong , right?You can also have a look at her earlier pudding recipe, made by me posted here.

I have made some minor modifications. However have put the original measurements in brackets.

RIBBON PUDDING

I got a mini loaf pan+ fluted pattisserie pan

Yields 6-8 servings or serves 2 very sweet-toothed people !

• Milk – 3.5 cups = 3 + 0.5  ( 4 cups or 750 ml as stated by her which didn’t make sense to me, so I used 3.5 cups)
• Sugar-  1 cup ( or 1 ¼ cup)
• Vanilla custard powder- 1.5 Tbsp
• Gelatin – 3 Tbsp
• Cold water – ½ cup (or Ice cold water)
• Fresh Cream- 1.5 cups
• Coffee powder – 1.5 tsp
• Cocoa powder – 1.5 Tbsp
• Boiling water- ¼ cup + ¼ cup
• Vanilla essence- ½ tsp

Method:

• Heat 3 cups of milk and when the steam starts appearing from it, add the sugar and stir until dissolved.
• In another bowl,  add the custard powder  to the remaining 0.5 cup of milk, and mix till no lumps.
• Now add this custard milk into the first milk mixture and keep stirring on medium heat until the entire mixture thickens. This would take about 10-15 mins.
• Simultaneously, mix the gelatin in the ice cold water and leave aside for 15 mins.
• Once the custard-milk-sugar mixture thickens, add the gelatin which would have turned into a big jelly like lump.
• Keep stirring on medium heat, until the gelatin gets fully dissolved.
• Once done, switch off the heat and either transfer mixture into a larger bowl to allow it to cool faster else immerse the base of the pan in some ice cold water.  Allow the entire mixture to cool to room temperature.
• Whisk the cream separately with a fork and add it into the cooled milk. Fold the cream completely into the custard.
• Meanwhile, dissolve the coffee powder in the ¼ cup of boiling water and the cocoa powder in the other ¼ cup of boiling water.
• Divide the custard into three bowls.
• Since there is no actual measurement, what I did was halve the entire mixture and then further divide one of the halves into two portions.  One of the halves to be divided into 1/3rd and 2/3rds further and other half to be left as it is. Hope this hasn’t confused you further !
• The intention is the majority portion is for vanilla, the least for coffee and the medium for chocolate.
• Now, add the vanilla essence into the largest custard portion. The coffee into the least portion of the custard and the chocolate mixture into the medium portioned custard.
• What remains is only the setting of the pudding.
• Grease the pudding pans with some butter.
• First pour the coffee custard into the base of the pan and allow it set in the freezer for 15-20 mins.
• Once you are sure it is set, then only pour the vanilla custard and to set it again for 15-20 mins in freezer.
• Then to pour the chocolate custard and allow it to set.
• On setting, the pudding wobbles and jiggles like a beautiful belly dancer and ofcourse is now fit to be photographed !
• On setting, store in the refrigerator and serve cold as wedges/slices.

Note:

• This recipe can be made “Pure vegetarian" by using the china grass/ agar-agar like here.
• Since I made this late in the night, I just did not have the time to use the china grass as my setting agent as its utilization needs a slightly more detailed process.
• The flavours can be experimented with probably strawberry,butterscotch, mango anything which comes to your mind for that matter !

How we liked it?

I also served to some guests for a dinner get-together at home. The texture and its perfect blend of the three flavours was well appreciated . They also especially complimented its moderate sweetness. Me and my hubby relished it the next day as our post-breakfast sweet treat and the chilled dessert was so refreshing during the summer heat. I intend to try this with some different flavours next time.

Also sending this across to Amina's blog event.

So until next time, adios amigos !