Recipe Tomato pudding

                                 Tomato pudding

Ingridient :

Coating Ingridient Pudding I:

150 ml of sweetened condensed milk

1/2 packet of jelly white powder

1 tsp essences lychees

350 ml of water

Coating Ingridient Pudding II:

350 grams of ripe tomatoes

1/2 packet of jelly white powder

1 tablespoon lemon juice

75 grams sugar

350 ml of water

How to Make Tomato Pudding:

The first step, create a layer of pudding 1: boiled gelatin along with sweetened condensed milk and water to a boil. Then remove and add essences lychee, and mix well. After that, pour into a container (glass), then chill.

Step two: make the custard layer 2: tomatoes in a blender juicer to look soft, then set aside. Then boiled gelatin along with water and sugar to a boil. After that, add the tomato juice and lemon juice, then stir well and bring to a boil back.

Finally, pour over the pudding lychees (first layer), then cool. After that serve tomato pudding with chunks of fresh cherry tomatoes (if using).