Magnolia Pudding

Hello Dear Friends,

By the time you read this recipe, I hope I have started packing my suitcase. Tomorrow I will set out to take a breather and gather energy for new projects. Blogging is a nice and joyful thing, this time I will take my laptop and camera with me and try to write about the delicacies I tasted there or what I prepared with local ingredients.

Of course Kitchen Secrets on our blog service blogger our ingenious blogs Recipes will continue to be shared on social networks. Thus, you can follow new recipes both on the site and on facebook and twitter.

I wanted to include a recipe that got a lot of requests on the way. I ate this recipe in a restaurant before, since I tasted it for the first time in Turkey, I don't know how right or wrong the taste is. Magnolia Pudding is one of New York Bakery's specialty recipes, which is where its name comes from. As a matter of fact, its presentation is much more self-contained and simple, but because we like to decorate a little, we are dealing with janjan presentations :) Also, the original is banana, but I don't like banana desserts.

There will definitely be people who have problems with arranging the strawberries. As a matter of fact, you may have problems with the pudding you pour on the strawberries, not with the arrangement, but with the strawberries. To prevent this, what you need to do is to slice the strawberries a little thinly and stick them to the glass of the cup you use (you need to press them here and leave as little air as possible) and pour the pudding after completing the arrangement.

I used my own recipe for the pudding in the recipe, You can find it here.

Love…

Ingredients for Magnolia Pudding Recipe

• 3 water glass milk
• 2 egg yolks (large)
• 3 tablespoons of wheat starch
• 1,5 tea glass of granulated sugar
• 1 stick of vanilla or 1 packet of vanilla sugar
• 1 pack of cream (200 ml milk cream)
• 10-15 strawberries
• Half a pack of baby biscuits

How to Make Magnolia Pudding Recipe?

1. Put the baby biscuits in the blender and grind them into flour. Wash the strawberries and let them drain.
2. Cut the vanilla pod in half with a knife and scrape out the seeds with your knife. If you are going to use vanillin, add it to the milk with starch)
3. Take the vanilla pod along with the egg yolks, milk, sugar and vanilla seeds in the saucepan.
4. Cook over low heat, stirring, until the sugar dissolves. When the sugar melts, add 3 tablespoons of starch and continue cooking until it thickens.
5. When the custard gets the consistency and bubbles start to come out, add the cream and mix it until it starts to thicken again and remove from the stove.
6. Put 4 tablespoons of biscuit crumbs on the bottoms of 2 cups. Press and place the thinly sliced ​​strawberries into the glass cup. Put 1,5 scoops of pudding on it.
7. When all the cups are filled, sprinkle the remaining biscuit crumbs on them and put them in the refrigerator to cool.
8. Serve the puddings you took out of the fridge by decorating them with a whole strawberry and chocolate sauce.