Strawberry Pudding

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










Ingredients:

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

Garnish:

• 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.

Completion:

• 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