妈妈将后院的那片空地，打造成小菜园，
一盆盆绿色植物在阳光下茁壮成长，有的开出了小花儿，
有的伸出修长的枝条，沿着木架攀爬而上，
洒下一片绿绿荫。
每逢回乡时，我都不忘的往那菜圃里寻找那片绿色天地，
没事时就蹲在菜圃中，摆弄这株，欣赏那盆的花儿，
顿时，就会感到清新自然之感，
平日里那些烦烦索索的小事都抛到脑后了。
这片小菜圃，成了妈妈无聊空闲时的好去处，
也成了我回乡时必到之处。
身在这一片绿野菜圃中的乐趣，
也自有自身才能体会到！
好几个月前的旧作，
依稀记得， 当日做了百香果乳酸慕斯后，
就动手做了这款优格布丁。
上载了照片后，食谱写了一半就停留至今。
今日将它“挖”出，将这迟来的功课呈上了！
这就是来自妈妈菜圃里自栽的百香果， 左邻右舍都爱往菜圃里闲逛， 左一粒右一粒的捧着走。
芒果布丁层材料：
250克芒果泥
125克鲜奶
125克全脂牛奶
40克细糖（在于芒果肉的甜度)
8克吉利丁片
做法：
1）将吉利丁片浸泡在放有冷开水及冰块的容器里至软化（约10分钟）。
2） 加入鲜奶及全脂牛奶加热，搅拌至细糖完全融化即可，离火。
3） 把泡软的吉利丁片挤干，放入步骤(2)的锅中，搅拌至吉利丁片完全融化。
4） 加入芒果肉汁， 拌匀， 芒果布丁平分成6 杯。
5) 放入冰箱里冷藏至冰箱里大约1小时。
百香果酸奶布丁层：
70克百香果汁
125克鲜奶
125克全脂牛奶
150克酸奶
50克细糖
8克吉利丁片
装饰：
芒果肉， 百香果果肉， 薄荷叶
做法：
1）将吉利丁片浸泡在放有冷开水及冰块的容器里至软化（约10分钟）。
2） 加入鲜奶及全脂牛奶加热，搅拌至细糖完全融化即可，离火。
3） 把泡软的吉利丁片挤干，放入步骤(2)的锅中，搅拌至吉利丁片完全融化。
4） 加入酸奶， 百香果汁拌匀， 待稍微冷却后， 倒入已经凝固的芒果布丁层上。
5) 放入冰箱里冷藏至冰箱里大约1小时， 摆上切块芒果肉及百香果， 即可享用。
【Mango and Passionfruit Yoghurt Pudding】
Mango pudding layer：
250g mango puree
125g fresh milk
125g full cream milk
40g sugar（depend on mango sweetness)
Mango pudding layer：
250g mango puree
125g fresh milk
125g full cream milk
40g sugar（depend on mango sweetness)
8g gelatine sheetss
Method:
1) Soak the gelatin sheets in cold water with ice cube until soften ( 10 minutes).
2) Heat the fresh milk，full cream milk and sugar, stir thoroughly to dissolve the sugar.
3) Squeezed the gelatine sheets stil dry, add into the method (2), stir well to dissolve the gelatine sheet.
4) Add mango puree, and stir well. divide the mango pudding mixture into 6 cups.
5) Put in refrigerator to cool and for the layer to firm up for a hour.
Passionfruit Yoghurt Pudding Layer:Method:
1) Soak the gelatin sheets in cold water with ice cube until soften ( 10 minutes).
2) Heat the fresh milk，full cream milk and sugar, stir thoroughly to dissolve the sugar.
3) Squeezed the gelatine sheets stil dry, add into the method (2), stir well to dissolve the gelatine sheet.
4) Add mango puree, and stir well. divide the mango pudding mixture into 6 cups.
5) Put in refrigerator to cool and for the layer to firm up for a hour.
70g passionfruit juice
125g fresh milk
125g full cream milk
150g greek yoghurt
50g sugar
8g gelatine sheets
Garnishing：Chopped mango cubes， fresh passionfruit pulp， mint leaves
Method:
1) Soak the gelatin sheets in cold water with ice cube until soften ( 10 minutes).
2) Heat the fresh milk，full cream milk and sugar, stir thoroughly to dissolve the sugar.
3) Squeezed the gelatine sheets stil dry, add into the method (2), stir well to dissolve the gelatine sheet.
4) Add passionfruit juice and greek yoghurt, and stir well. Pour the passionfruit yoghurt pudding mixture into the mango pudding layer equally.( make sure that the mango pudding layer has firmed up.)
5) Return the cup into refrigerator to chill for at leave 4 hours.
6) Before serving, garnish with fresh chopped mango cubes, passionfruit pulp and mint leaves.
Recipe adapted from here
1) Soak the gelatin sheets in cold water with ice cube until soften ( 10 minutes).
2) Heat the fresh milk，full cream milk and sugar, stir thoroughly to dissolve the sugar.
3) Squeezed the gelatine sheets stil dry, add into the method (2), stir well to dissolve the gelatine sheet.
4) Add passionfruit juice and greek yoghurt, and stir well. Pour the passionfruit yoghurt pudding mixture into the mango pudding layer equally.( make sure that the mango pudding layer has firmed up.)
5) Return the cup into refrigerator to chill for at leave 4 hours.
6) Before serving, garnish with fresh chopped mango cubes, passionfruit pulp and mint leaves.
Recipe adapted from here
This post is linked to the event Little Thumbs Up (May 2015: YOGURT) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY, and hosted by Cheryl of Baking Taitai
I'm submitting this post to the Best Recipes for Everyone May 2015 Event (Theme: My Favourite Desserts) organized by Fion of XuanHom's Mom and co-hosted by Aunty Young.
