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 I originally made the rose pudding from YummyTummyAarthi.com. 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

Ingredients:

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

Directions:

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.

Note:

• 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.

Chocolate Pudding

Puddings were a new concept to me. When I first moved to Singapore, I tried these small mango pudding cups from Fairprice. These were almost a jelly than a pudding, so I was never really interested in puddings again. But some years later a friend of mine from Germany said that she was totally addicted to chocolate puddings! So I gave chocolate pudding a try, and they were pure bliss! 

I stumbled upon a wonderful site pixelandcrumbs.com, I found this easy recipe for chocolate pudding. Her pictures were so inspiring for my photo shoot as well.

Recently we went to a close-friend’s daughter’s birthday. I wanted to make a quick and eggless dessert to take to the birthday party. And this pudding recipe seemed the perfect dessert for a 9 year old and a 3 year old! The adults too enjoyed their sweet little chocolate cups!

Chocolate Pudding:

Makes: 12 small jelly cups of pudding

Ingredients:

¼ cup (30 grams) – Corn-starch ( I used tapioca starch)

½ cup (100 grams) – Sugar

1/8 teaspoon - Salt

3 Cups (705 ml) – Milk

170 grams (6 ounces) – Baking Chocolate, coarsely chopped (I used Hershey’s chocolate chips)

1 teaspoon – Vanilla essence

Directions:

• Use a double broiler, or place a large stainless steel bowl over a pot of simmering hot water.
• In the stainless steel bowl add the tapioca starch, sugar and salt.
• Slowly add the milk to the bowl. Keep stirring constantly to mix all the ingredients.
• Keep the stove on medium, and continue to stir for about 10-15 minutes.
• As the mixture begins to thicken, to test the consistency, use a spoon to see if it coats the back of the spoon.
• Now add the chocolate and keep stirring until dissolved for about 3-5 minutes.
• Remove from heat and add the vanilla essence.
• If there are any lumps, strain the pudding through a strainer. This is not necessary if the pudding is of smooth consistency.
• When still hot, spoon the pudding into serving bowl or individual cups.
• Refrigerate for at least 30 minutes and upto 3 days. 
• Serve chilled with a topping of strawberries/whipped cream/ any nuts.

Double Broiler Method

The mixture coating the back of the spoon.

Coconut Pudding

Hey there! How is everyone? Sorry for being away so long. Have been held up at work. But I have been trying out new recipes, just dint have time to post them. So I will try my best to post them all ASAP.

I came across this recipe for tender coconut pudding in a beautiful Indian blog collaborativecurry.com. The recipe called for tender coconut and its water, this sounded interesting. So that weekend I went to Little India and bought this huge coconut! At home hubby helped to cut open the hard coconut, we did it with a butcher knife. 

This pudding is rich in taste, the natural coconut pulp and the coconut water is such a refreshing flavor.

This is a quick and easy dessert, so make this for you next dinner party and wow your guests!

Pudding in silicon cupcake cases.

Coconut Pudding:

Yeilds:  8 Cupcake size puddings.

Ingredients:

Milk – 2 cups

Condensed Milk – 1 can (12 oz)

Tender Cocnut water – ½ cup

Tender cocnut pulp – from 1

Unflavoured Gelatin – 2 Tablespoons

Directions:

1. Using a knife cut open the top of the tender cocnut, and preserve the water. 
2. Then break open the coconut and scoop out the pulp with a spoon. Cut the pulp into small pieces.
3. In a bowl, take 5 tablespoons water and sprinkle gelatin over and let it bloom.
4. In a pan, heat the milk and condensed milk together until scalded.
5. Mix in the bloomed gelatin with the hot mixture until completely dissolved. 
6. Let the mixture cool to room temperature. 
7. Add the coconunt water and pulp and mix well. 
8. Pour the mixture into moulds or bowls, and cover with plastic wrap.
9. Keep refrigerated until set for 3-4 hours.
10. Serve cold, with chopped almonds, cashews or pistachios.

Note:

• I have used Gelatine to make the jelly; you can also use Agar Agar powder, both available in supermarkets. 
• If using Agar agar powder, use (same amount as gelatine) – 2 tablespoons
• If using agar agar flakes use – 4 tablespoons.