Pudding Xoai Hai Tang (Two Layer Mango Pudding), Sweetened with Monk Fruit

Method

1. Put 20g of crisp agar jelly powder and 1 liter of water in a pot, bring to a boil and stir over low heat.
2. Divide the agar mixture into two equal parts and keep one part hot on the stove.
3. Peel 1 ripe mango, cut it into pieces and blend until smooth.
4. Add the mango puree and 90g of kOBE Monk Fruit Blend to one part of the cooked agar, bring back to a boil and turn off the heat.
5. Let the mango mixture cool a little, then pour it into jars and chill for 2 hours until set.
6. Whisk 200ml of oat milk, 21g of kOBE Monk Fruit Blend and 26ml of unsweetened oat milk together in a bowl.
7. Beat in the egg yolk until completely smooth, pour the mixture into the remaining agar, bring to a boil, turn off the heat and let it cool.
8. Take out the set mango jars, pour the milk layer over the top and return them to the fridge until fully set.

Tips

• The milk layer goes on only once it has cooled, as a hot pour melts the mango underneath and blurs the colors.
• The reserved half of the agar stays hot on the stove, because off the heat it sets right in the pot.
• The milk mixture runs thinner, so 15 minutes in the fridge steadies it before it meets the mango.
• A yolk beaten completely smooth keeps the milk layer clear, while any lump shows up as grit.
• Blend the mango completely smooth before cooking, since any pulp floats up to the surface of the jelly.
• The mango layer needs a full 2 hours to set before the milk goes on, since an underset layer lets the two colors bleed.