Puding Mangga & Saffron

Salam,

Lama juga saya tidak bersiaran ye..... Maaf sebab asyik tengok sambal hitam je bila jengah dapur saya sejak seminggu lepas. Ada kengkangan masa sikit. Tuan rumah pun kurang sihat sikit, jadi banyak perkara yang terpaksa ditangguh dulu. Kena dulukan mana yang lebih perlu....

Ada orang obsessed dengan buah oren.... ( merujuk kepada cik puan shahriah masterchef tu....), saya pulak agak teruja dengan buah mangga. Rasanya hampir 3 minggu rumah saya tak putus putus bekalan buah mangga. Sekejap mangga chokonan lah, waterlily lah dan yang terbaru entah nama apa pun saya tak tau...

Asal nampak buah mangga, rasa nak beli je....

Bila dah bosan makan begitu saja, saya buah jus mangga. Then tukar jadi Mango Lassi atau buat smoothies. Agaknya muka pun dah ada iras iras buah mangga. Kalau terserempak dengan makcik yang tengah menjinjing plastik yang penuh buah mangga tu...... itu mungkin saya!!!!!

Puding Mangga & Saffron

( anggaran 4 bekas seperti dalam gambar)

Bahan bahan

400 gms isi buah mangga (anggaran)

2 cawan susu segar

2 sudu besar gula pasir - bergantung pada kemanisan buah mangga, buah mangga yg saya gunakan manis sgt.

1 sudu teh serbuk agar agar

Secubit saffron

Kacang pistachio untuk hiasan

Cara cara

1. Kisar buah mangga dengan 1 cawan susu segar hingga hancur. Ketepikan.

2. Masukkan 1 cawan susu segar, gula pasir, serbuk agar agar dan safron ke dalam periuk. Panaskan hingga gula hancur dan serbuk agar agar larut.

3. Tuangkan buah mangga yang telah dikisar ke dalam periuk, kacau sebati dan biarkan seketika.

4. Matikan api dan tuang ke dalam bekas yang sesuai dan sejukkan.

5. Taburkan dengan kacang pistachio semasa menghidang. Optional.

*** Jika suka tekstur puding lebih lembut, lebihkan kuantiti susu segar yang digunakan.

Saffron 

- thanks to Cik Google-

Saffron (pronounced  /ˈsæfrɒn/) is a spice derived from the flower of Crocus sativus, commonly known as the saffron crocus. Crocus is a genus in the family Iridaceae. Each saffron crocus grows to 20–30 cm (8–12 in) and bears up to four flowers, each with three vivid crimson stigmas, which are each the distal end of a carpel.^[1] Together with the styles, or stalks that connect the stigmas to their host plant, the dried stigmas are used mainly in various cuisines as a seasoning and colouring agent. Saffron, long among the world's most costly spices by weight,^[2][3] is native to Southwest Asia^[4][3] and was first cultivated in Greece.^[5] As a genetically monomorphic clone,^[6]it was slowly propagated throughout much of Eurasia and was later brought to parts of North Africa, North America, and Oceania.

The saffron crocus, unknown in the wild, likely descends from Crocus cartwrightianus, which originated in Crete or Central Asia;^[6] C. thomasii and C. pallasii are other possible precursors.^[7][8] The saffron crocus is a triploid that is "self-incompatible" and male sterile; it undergoes aberrant meiosis and is hence incapable of independent sexual reproduction—all propagation is by vegetative multiplication via manual "divide-and-set" of a starter clone or by interspecific hybridisation.^[9][8] If C. sativus is a mutant form of C. cartwrightianus, then it may have emerged via plant breeding, which would have selected for elongated stigmas, in late Bronze-Age Crete.^[10]

Saffron's bitter taste and iodoform- or hay-like fragrance result from the chemicals picrocrocin and safranal.^[11][12] It also contains acarotenoid dye, crocin, which imparts a rich golden-yellow hue to dishes and textiles. Its recorded history is attested in a 7th-century BC Assyrian botanical treatise compiled under Ashurbanipal,^[13] and it has been traded and used for over four millennia. Iran now accounts for approximately 90 percent of the world production of saffron.^[14] Because each flower's stigmas need to be collected by hand and there are only a few per flower, saffron is the most expensive spice in the world.