The other day I was stumbled up this pudding recipe, understand this is a famous pudding in Macau. Sawdust Pudding aka Serradura is actually a layered chilled dessert made up of a sweetened, vanilla whipped cream and crushed Marie biscuits. I immediately try out this recipe since this recipe requires all simple ingredients. I also missed Marie biscuits as I have so long did not eat this biscuit.
We immediately fall in love with this pudding, creamy similar like vanilla ice-cream and the Marie biscuits are perfectly blend into the cream, YUM YUM!
You have to whip the whipping cream to stiff peaks. Learnt from Okashi book, whip the cream over a larger bowl filled with ice cubes and water produced best result.
(recipe source: adapted from my buttery fingers with minor changes)
*makes 4 cups
200ml dairy Whipping cream
40g Marie biscuits
45g Condensed milk ( increased to 60g)
1tsp vanilla extract ( I use homemade vanilla extract)
1. Crush Marie biscuits finely in a food processor (you can bash-it-in-a-Ziploc-with-rolling-pin method if you don’t own a food processor). Sift the biscuits crumbs.
2. Whip whipping cream to soft peaks over a larger bowl filled with ice cubes and water. Add vanilla extract and condensed milk (Suggests you add 2/3 first, taste, then add more if it needs sweetening). Continue whipping until stiff peaks.
3. Transfer the cream into a piping bag. (fitted with a plain 1 or 2 cm nozzle)
4. Place a layer of biscuit into your vessel (individual moulds, mousse rings or cups) and pipe a layer of cream on top. Repeat until vessel is filled. (Suggests that don't put too much biscuit, or the cream will adhere to only the top bits and the dessert will look messy)
5. Chill in the freezer for two hours. When serving, leave it out for a bit (around 10 minutes) for it to soften.
Happy Weekend ahead to everyone !!