Strawberry Pudding 草莓布丁
This Strawberry Pudding is perfect to beat the hot and humid weather. It’s so easy to make this delicious dessert from scratch with fresh strawberries (Korean strawberries are in Season now) in a relatively short time, minus the chilling time. So smooth and soft with strawberry sauce on top. Definitely great to treat as an after meal dessert.
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Strawberry Pudding
This Strawberry Pudding is perfect to beat the hot and humid weather. So smooth and soft with strawberry sauce on top. Definitely great to treat as an after meal dessert.
Ingredients
- 320 g fresh strawberries
- 280 g fresh milk
- 100 g diary whipping cream
- 100 g caster sugar - or to taste
- 12 g gelatin leaf
Strawberry Sauce
- 150 g fresh strawberries
- 20 g caster sugar - or to taste
- 50 g water
Instructions
- Cut strawberries into smaller pieces and blend well fresh milk and whipping cream till fine.
- Soak gelatin leaf in cold water for a few minutes till soft.
- Place strawberry mixture and sugar into pot. Boil at low heat till sugar dissolved. Add softened gelatin (squeeze out excess water) into it and stir well till gelatin melted.
- Pass strawberry mixture through a sieve. Then pour into into serving cups (makes 5 cups). Place strawberry pudding into refrigerator and chill for about at least 2-3 hours to set.
- Strawberry Sauce Topping - Cut strawberry into small pieces and boil together with sugar at low heat. Gently press strawberry pieces with a spatula when softened, about 2-3 minutes. Add a little more water (about 50ml) if strawberry sauce is too thick and leave to cool.
- Pour some strawberry sauce on pudding and place in refrigerator and chill until when ready to serve. Enjoy!
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- 草莓布丁 Strawberry Pudding
- 操作简单又美味 嫩滑好吃 ~
- 材料:
- 320克 鲜草莓
- 280克 牛奶
- 100克 动物性谈奶油
- 100克 细砂糖或适量
- 12克 吉利丁片
- 草莓果酱 (表层)
- 150克 鲜草莓
- 20克 细砂糖 或适量
- 50克 水
- 做法:
- 将草莓切小, 放入搅碎机和牛奶, 谈奶一起搅打至细.
- 吉利丁片浸泡在冷水里几分钟至软.
- 草莓液和砂糖放入锅中. 用底火小煮至糖融化. 然后加入软化吉利丁片(要挤出多余的水分), 再搅拌至吉利丁片完全融化即可.
- 煮好的草莓液过滤才倒入杯中 (5杯), 放进冰箱冷藏2-3小时至凝固.
- 煮草莓果酱 – 草莓切小, 放入锅中和砂糖, 用底火煮至糖融化. 用刮刀轻压变软的草莓(草莓煮约2-3分钟就好变软). 觉得草莓果酱太浓稠的话, 可放入50克室温水调开, 待凉.
- 将草莓果酱铺在布丁上, 再一次收进冰箱冷藏至享用.
