Zobo Reduction Custard With Mixed Fruits
featuring Chef Cupid
INGREDIENTS
​Custard
-
2 cups milk
-
1 whole egg
-
¼ cup white sugar
-
1 tablespoon corn starch
-
1 teaspoon vanilla essence/extract
-
2 tsp red food coloring
​
Zobo Reduction
-
1 cup Zobo leaves
-
Half of a small Pineapple
-
Pineapple peels (the skin of the pineapple you're using)
-
4-5 cups of Water
-
1 teaspoonful Cloves (optional)
-
1 tablespoonful Ginger (Grated or chopped Ginger) (optional)
-
1 cup sugar
​
Mixed fresh fruits
-
Blueberry
-
Pineapple
-
Strawberry
METHOD
-
Pour milk and red food coloring into a medium-sized pot and set the stove to medium-low heat until it starts to simmer. Stir to prevent burning.
-
In a separate bowl, combine cornstarch and sugar and whisk thoroughly.
-
Stir in the egg first followed by vanilla. Combine well.
-
Remove simmering milk from heat and slowly add it to egg mixture, stirring continuously.
-
Return the whole mixture back to the pot and cook on medium heat until custard is thick.
​
To make the reduction
-
Rinse and prepare your zobo and pineapple
-
Cook the zobo, pineapple, ginger, cloves, sugar, boil on medium heat for 40 minutes, strain and return liquid back to the saucepan to reduce
​
​