Thursday, July 16, 2015

Strawberry Pudding with whipped cream frosting

I made these yummy strawberry puddings for a committee meeting at our local temple. These pudding cups were a huge hit among adults and kids. It was so rich and creamy and the whipped cream topping elevated this simple pudding to a chic dessert option. 
 I originally made the rose pudding from The rose pudding was made with rose essence I got from India. It was so great that I tried this strawberry pudding recipe with a few alterations to the original recipe.
 I used small shot glasses for the photo shoot. The shot glasses are so versatile. Do invest in a few of them and you won’t regret it when your guests are ooing and aahing over your bite sized dessert during your next dinner party :) 

I used small disposable dessert cups for my second batch. These are so convenient for taking dessert for potlucks. And they look so cute.

Strawberry Pudding with whipped cream frosting
Yields – 20 small dessert cups of pudding

For the pudding:
  • Milk – 750 ml
  • Sugar – 1 ¼  Cups
  • Gelatin Powder – 2.5 Tablespoons
  • Strawberry essence – 1 teaspoon
  • Red food coloring – ½ teaspoon

For whipped cream frosting: (Optional)
  • Whipping cream – ½ cup (chilled)
  • Icing sugar – 5 tablespoons

For Pudding:
  • Soak the gelatin powder in ¼ cup of room temperature water for 15 min.
  • Add the sugar to the milk and heat it in a pan.
  • Bring the milk to a boil and let it simmer for 2 minutes.
  • Now add the gelatin mixture to the milk and keep stirring until dissolved.
  • Remove from heat, and add in the strawberry essence and red food coloring.
  • Strain the milk mixture through a sieve to remove any un-dissolved gelatin lumps.
  • Pour into a desired mould and refrigerate for 3 hours.
  • Serve cold with whipped cream topping.

For the whipped cream topping:
  • Beat the whipping cream and icing sugar in a stand mixture until stiff peaks are formed.
  • Fill a piping bag with the whipped cream and pipe over the set puddings.

  • Use different flavoured essences and food coloring to make a variety of pudding flavours.
  • I used small dessert cups and shot glasses to serve my pudding,
  • You can also use a cake pan or any serving dish to set the pudding. Coat the pan/dish with little bit of oil before pouring in the pudding mixture. After the pudding sets in the refrigerator, invert it on to a plate and cut into squares and serve cold.
  • The whipped cream topping is optional.

Strawberry Puddings – served in small disposable containers.

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