Strawberry Pudding

This dessert is creamy and fruity. It is not as rich as those made with heavy cream, but I am very happy with this healthier version. It is easy to make and can be made ahead of time overnight. The recipe is adapted from cookbook Cook Japanese with Tamako. I am going to try with other fruits like mango and blueberry. I bet they will taste just as good.


Strawberry Pudding ( serves 3 - 4 )

Ingredients

5g gelatine powder
2.5 tablespoon cooled drinking water

150g strawberries
1/2 teaspoon lemon juice
150ml fresh milk
150ml plain yoghurt
60g caster sugar

Method
1. Add 2.5 tbsp of water to the gelatine powder and set aside.

2. Pour milk into a sauce pan. Add sugar and heat up gently. Stir to dissolve sugar. Once dissolved, remove from heat and set aside to cool.

3. Blend the strawberries using a blender or use a fork to mash the strawberries. Add strawberry purée, yoghurt , lemon juice to the cooled milk mixture.

4. Warm up the gelatine mixture over a double boiler. Stir well till dissolved. Add gelatine mixture to the milk mixture. Stir well to combine.

5. Pour into moulds and chill in fridge for 2-3 hours or overnight till set.

6. Top with strawberries and/or blueberries before serving.

Note :
The strawberries I have used were rather sour. If the fruit you are using is sweet, consider reducing the amount of sugar slightly if you don't like overly sweet desserts.