An essential part of a fabulous meal is pudding / desserts, a good dessert can turn an average meal into a memorable feast. During berry season it is so simple to make exotic puddings.
When I got married to an Army Officer, throwing party was my biggest nightmare as every time I had to cook something different and perfect,as all other course mates wife's were excellent cooks and often I had heard stories of their awesome cooking from my husband as he use to visit them or you can say bother them very often ( bachelor attacks ) ;p My Waterloo was puddings, thank God my cooking has improved over the years other wise this blog would not exist.
My family has developed sweet tooth with my experiments and successful recipes specially my daughters ....they just love desserts and often refused to have puddings outside ......they just love homemade puddings. All credit goes to my seniors and off course my friends, they taught me how to make puddings from scratch.
Lots of strawberries lying in fridge this week, during season I store lots of berries in my fridge ether in purée form or just frozen for later use, this time I am playing with lots of fresh strawberries from my backyard .
Strawberry cream is a very simple pudding just four ingredients and done easiest and simplest recipe ever. Enjoy !!!
STRAWBERRY CREAM PUDDING
3 tablespoons cold water
2 tbsp unflavored gelatin
4 cups strawberries ( fresh / frozen )
1/2 cup sugar
1 teaspoon vanilla extract / strawberry extract
3/4 cup full fat whipping cream
1 cup strawberries, cut into 1/4-inch dice
4 teaspoons sugar
3-4 tsp water
To prepare cream:
Stir together water and gelatin in a small heatproof cup or bowl. Microwave, uncovered, on High until the gelatin has completely dissolved but the liquid is not boiling, 20 to 30 seconds. (Alternatively, bring 1/2 inch water to a gentle simmer in a small skillet. Set the bowl with the gelatin mixture in the simmering water until the gelatin has dissolved completely.) Stir the mixture until smooth.
Place strawberries, sugar and vanilla in a food processor and puree. Whip cream for 4-5 min. Or till peak formation. Add whip cream to purée, pulse to combine. With the motor running, slowly add the dissolved gelatin.
To prepare topping and serve: Toss diced strawberries and sugar in a small pan let stand until slightly juicy, about 2 minutes add water and cook for 2-3 min till sugar dissolve and turn creamy and saucy.
Line glass bowl or wineglass with strawberry sauce by pouring a spoonful of sauce in it and tilt glass in circular motion so that it coated with strawberry sauce now Pour the cream into it . Top it with saucy strawberries for decoration. Cover and refrigerate until set, about 3 hours.