Layered Strawberry Pudding Recipe - Cooking Index
Layered Strawberry Pudding Recipe - Cooking Index
| 1 1/2 cups | 355ml | Cleaned hulled halved strawberries |
| 1 | Strawberry jelly | |
| 1/2 | Vanilla ice-cream | |
| 1 tablespoon | 15ml | Curds |
| Few drops lemon juice | ||
| 2 cups | 474ml | Water |
| 1 tablespoon | 15ml | Sugar |
| 1 tablespoon | 15ml | Casserole - (preferably (medium) transparent) |
Boil 1 1/2 cups water, and half the jelly crystals and sugar. Take off
from fire, stir till all crystals dissolve. Cool to room temperature.
Rinse casserole with cold water. Pour the prepared jelly and set in
freezer to thicken.
Before it sets, drop in the strawberries sprinkling evenly. Leave a few
whole and few halves for decorating. Allow jelly to set well.
Boil remaining half cup water, add remaining jelly. While this is being
done, beat the vanilla ice-cream with a spoon or beater over a tray of
chilled water or ice cubes . When beaten, add boiling jelly and stir.
Add curd, lemon juice and keep stirring in one direction till thick.
Pour over the set jelly and chill in freezer till set.
Decorate with saved strawberries and whipped cream or tutti fruity.
Source:
Raghaven Iyer
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