I hope you all had a wonderful Easter. Though we celebrated, I didn’t cook much this time…I outsourced everything for a change :)The only thing I made was mousse pudding with stewed pineapple and praline. Mousse pudding is nothing but china grass pudding, it’s very basic stuff and easy to make. I’ve posted the recipe of mousse pudding in the initial days of my blogging and I wasn’t able to put the picture that time. Moreover I used to have it without pineapple those days, so am just publishing the modified version.
You can see the mousse pudding recipe here.
For the base:
Pineapple – 2 medium chopped
Sugar – 1 cup
Cook the chopped pineapple with sugar, till the juice is completely dried and the pineapple is coated well with sugar. Let it cool. Refrigerate for 2-3 hours.
For the topping:
Cashew nuts – 10 – 15
Sugar – 2-3 tbsp
Melt sugar in a bottom heavy pan. Once the sugar is completely melted and becomes golden brown in colour add the cashewnuts. Switch off the gas and stir the cashew nuts so that it is coated well with the caramel. Transfer the nuts to aluminium foil or butter paper. Once it is cooled, crush it with rolling pin and later grind it coarsely.
Serving suggestion: Spread the stewed pineapple as the base layer, moose pudding as the middle and praline as the top layer.