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Make Souvenaid a part of your everyday

Banana Pudding
  Makes 1 serving

INGREDIENTS

  • 1 leaf (2g) gelatin
  • 2 tsp (10ml) milk
  • 1/2 small (30g) banana, ripe
  • 1 bottle (125ml) Souvenaid Vanilla

 

For topping

  • 2 slices banana
  • a pinch sugar

 

METHOD

  1. In a bowl, soak gelatin leaf in ice water till soft (about 2mins). Set aside.
  2. In a small pot, bring the milk to boil and remove the pot from the heat. Let it cool.
  3. Pour in the dissolved gelatin, banana and the milk into the blender and blend to a puree.
  4. Then, strain the pureed banana mixture through a sieve.
  5. Add in Souvenaid into the pureed banana mixture. Let it chill.
  6. In a small pan, sprinkle sugar onto the sliced banana and caramelize it until golden brown.
  7. Serve with caramelized banana on the chilled pudding.

  CHEF'S TIPS

For variety, may replace banana with other fruits such as papaya and jackfruit. Gelatin leaf can be replaced with gelatin powder. Use 1:1 substitution.

  REMINDER

Souvenaid should not be heated or frozen.

Energy
111 kcal

Carbs
20kg

Prot
2.4g

Total Fat
3.1g

Sat Fat
1.1g

Fibre
1.3g

Sodium
12mg

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