Strawberry Pudding

Place the pan containing gelatin and jelly in a pot of boiling water so as not to freeze quickly.


Dough I:
  • 1 packet of colorless gelatin, dissolved in 50 ml of water
  • 250 ml of milk
  • 50 grams of sugar
  • 2 egg yolks, beaten off
  • 1 teaspoon of vanilla extract
  • 200 grams of strawberries, puree in blender
  • 10 small strawberries, sliced thin
Dough II:
  • 1 package of lychee flavor jelly powder, dissolved in 50 ml of water
  • 250 ml of water
  • 50 grams of sugar
  • Mint leaves
How to make:
  • Prepare six pieces of 150 ml-volume pans. Sprinkle the surface with water. Set aside.
Dough I:
  • Cook milk and sugar. Add the gelatin solution, quickly stir until well blended.
  • Take 50 ml of the dough. Combine the egg yolks. Stir.
  • Pour the egg mixture into the pan. Stir quickly until well blended.
  • Add vanilla extract and mashed strawberries. Stir. Bring to a boil. Filter.
 Dough II:
  • Boil water and sugar. Add a jelly solution, quickly stir until well blended. Pick up. Set aside.
  • Arrange sliced strawberries on each bottom of the pan. Pour four tablespoons of the jelly dough on each baking sheet.
  • Let stand until jelly hardens.
  • Pour four tablespoons of first batter on top of the jelly dough. Let stand until hardened.
  • Pour four tablespoons of batter II to top of strawberry batter. Let stand until hardened.
  • Repeat until the dough runs out.
  • Let stand until hardened. Chill in the refrigerator.
  • When it will be presented, release of the mold. Give mint garnish.
For six servings.

Nutritional facts per serving:
  • Calorie: 114 kcal
  • Protein: 2.2 grams
  • Fat: 3.3 grams
  • Carbohydrate: 19.2 grams
  • Cholesterol: 92.4 mg
  • Fiber: 1.8 grams