Longevity peach pudding by Ching-He Huang
To the Chinese, peaches symbolise longevity and sons. Inspired by this, Ching-He made this refreshing peach pudding
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Ingredients (Serves 2)
For the peach pudding
For the mixed berry fruit compote
To decorate
Method
Purée the peaches with their syrup in a blender. Transfer to a bowl and stir in the evaporated milk, then mix in the sugar.
Place the gelatine leaves in a little cold water and leave for 5 minutes to soften. Lift out and place in a pan with the 100ml/7fl oz water. Heat gently until the gelatine dissolves, then pour into the peach purée.
Ladle the gelatine and peach purée mixture into two serving bowls, cover with clingfilm and refrigerate for 1 hour.
Just before serving, make the compote. Heat a small pan, add all the berries to warm through, then add the caster sugar and stir gently to dissolve.
Halve the nectarines, remove the stones and cut the flesh into slices. Place the slices in a circular fan on top of the peach purée in the serving bowls. Place a tablespoon of crushed ice in the middle of each, then top with a tablespoon of the berry compote. Drizzle with cream, if using, and serve immediately.
For the peach pudding
- 2 x 235g drained weight
- tins of peaches in syrup
- 200ml/7fl oz evaporated milk
- 100g/4oz caster sugar
- 12 gelatine leaves
- 200ml/7fl oz water
- Single cream to serve (optional)
For the mixed berry fruit compote
- 1 small handful each of
- blackberries, raspberries,
- strawberries and cranberries
- 1 tbsp caster sugar
To decorate
- 2 ripe nectarines
- 2 handfuls of crushed ice
Method
Purée the peaches with their syrup in a blender. Transfer to a bowl and stir in the evaporated milk, then mix in the sugar.
Place the gelatine leaves in a little cold water and leave for 5 minutes to soften. Lift out and place in a pan with the 100ml/7fl oz water. Heat gently until the gelatine dissolves, then pour into the peach purée.
Ladle the gelatine and peach purée mixture into two serving bowls, cover with clingfilm and refrigerate for 1 hour.
Just before serving, make the compote. Heat a small pan, add all the berries to warm through, then add the caster sugar and stir gently to dissolve.
Halve the nectarines, remove the stones and cut the flesh into slices. Place the slices in a circular fan on top of the peach purée in the serving bowls. Place a tablespoon of crushed ice in the middle of each, then top with a tablespoon of the berry compote. Drizzle with cream, if using, and serve immediately.
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