14th July 2020
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100ml milk
35g caster sugar
½ vanilla pod (seeds scraped out from the pod)
300ml double cream
300g strawberries (hulled)
3 gelatine leaves
1. Take 200g of the strawberries & blend in a liquidiser to make a puree
2. Push the blended strawberries through a sieve to achieve a smooth consistency before setting aside
3. Soak the gelatine leaves in cold water to soften
4. Combine milk, cream, sugar & vanilla seeds in a pan. Bring to the boil before removing from heat
5. Squeeze any water from the gelatine leaves and stir into the hot cream mix until dissolved
6. Place the pan of cream over a bowl of iced water to cool. Once it begins to set, whisk until smooth
7. Gently fold the majority of the strawberry puree through the cream mix once or twice to form red strawberry streaks through the white cream mix
8. Take the remaining strawberries & thinly slice, evenly divide between the bottom of four tumbler glasses
9. Pour the cream mix over the sliced strawberries into the glasses
10. Set in the fridge for 2 hours
11. Just before serving, remove from fridge. Garnish each pudding with half a strawberry, drizzle with some of the extra strawberry puree before dusting with icing sugar
