Syrup preparation:
Melt the sugar over low heat.
Carefully add water and cook until the syrup thickens.
Pour the syrup into a center hole shape and set aside.
Pudding preparation:
Dissolve the cornstarch and ágar-ágar in 1 cup of DRINK BRAZIL NUTS and set aside.
In a saucepan, boil the remaining drink, lower the heat and slowly add the mixture that was reserved.
Boil again and turn off the heat. Pour the still-hot mixture into the caramel saucepan.
Take to a water bath at 350°F for 40 minutes.
Chill for 6 hours.
Unmold and serve.
ILLUSTRATIVE PICTURE
