🔕 🔔
Loading…

My Basket ()

All questions

Adapting a watermelon pudding recipe

Made a version of this today: http://food52.com/recipes..., but used cantaloupe instead of watermelon because I inadvertently had frozen my watermelon in the back of my fridge and turned it to sludge, but luckily I had two cantaloupes on hand. It came out ok - good flavor but a little too firm, probably b/c I winged it on how much to adjust the amount of cornstarch with a different melon with a different water content. Anyhow, it was successful enough that I'd like to try making something like this, but with lemongrass (which I got a lot of in the CSA this week), ginger, and some other seasonal fruit. Two questions: 1) I am drawing a blank on what kind of fruit would work in a pudding with ginger and lemongrass, and 2) how to better adjust the ratio of cornstarch to fruit based on the water content of the fruit I use. I realize I probably need to answer the first question before I answer the second one, but any suggestions are appreciated!

Kristen W. is a trusted home cook.

asked over 2 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

5 answers 720 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
Nancy

Nancy is a trusted home cook.

added over 2 years ago

fruits used in Thai cooking, e.g. mango, pineapple, rambutan, dragon fruit, coconut & others more exotic if available near you

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

F83774ec c18a 46a4 8dff 00877f15aed6  image
Kristen W.

Kristen W. is a trusted home cook.

added over 2 years ago

Thanks, Nancy. Mangoes were actually the one fruit I thought of but I haven't seen them in the stores I normally shop at lately. I have access to Asian and Mexican supermarkets though, so I could probably find them there. Coconut is a great idea - I hadn't thought of that! I wonder if I used puréed mango thinned out with some coconut juice if I could hit the right texture...I rarely make desserts so I don't have a lot of experience to rely on when improvising on the sweet side...

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
Nancy

Nancy is a trusted home cook.

added over 2 years ago

Glad my comments got you thinking.
If you're playing with a recipe & worried about how the variations will work, maybe ask the author, Emiko, directly what she's done & for her tips.

F83774ec c18a 46a4 8dff 00877f15aed6  image
Kristen W.

Kristen W. is a trusted home cook.

added over 2 years ago

Ah, great suggestion - I'll do that!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

F83774ec c18a 46a4 8dff 00877f15aed6  image
Kristen W.

Kristen W. is a trusted home cook.

added over 2 years ago

P.S. Today I walked into my local market that I go to a couple times a week and fairly immediately spotted a giant display of mangos that has probably been there for months. I guess I was blind to them when I wasn't looking for them!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.