Fresh Strawberry and Cream Pudding

A few years ago, I created a Peach Bourbon Buttermilk Pudding to serve to some guests, solely because it was peach season and I had recently acquired some pretty glass vessels that just needed to be used. Now that strawberry season is in full swing, I found myself with some extra berries after a jam making session. I trolled the internet and my own recipe archives for something to do with those berries, but I realized that I wanted something really comforting and creamy and simple – just to set of the beautiful freshness of the berries.

And that’s what this recipe is – miles away from any neon pink concoction from a box and packed full of flavor. This recipe is easy enough to whip up for a weeknight, but can also be an elegant (and slightly cheeky) dessert for a dinner party. Serve it in mason jars or crystal champagne coupes. You can top it with a dollop of shipped cream, whole berries or those elegantly fanned out berry garnishes. When you puree the berries, you could add a splash or liqueur (elderflower is particularly good) or the seeds from a vanilla bean. No matter how you go, homemade strawberry pudding will up your pudding game completely.

Fresh Strawberry and Cream Pudding

2016-05-06 12:28:08

Serves 6

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Ingredients

1. 1 envelope plain, unflavored gelatin
2. 1 quart strawberries, hulled
3. ½ cup sugar
4. 1 cup heavy whipping cream

Instructions

1. Stir the gelatin and 2 Tablespoons of water together in a small bowl and set aside to become soft.
2. Puree the strawberries and sugar in a blender or food processor. You should end up with 2 cups puree. Pour ½ cup of the strawberry puree into a medium saucepan and heat over medium high heat. Stir in the gelatin and heat just until the gelatin is dissolved. Remove the pan from the heat and stir in the rest of the strawberry puree. Refrigerate until the puree is cooled, but not set, about 1 hour.
3. Whip the heavy cream with an electric or stand mixer until stiff peaks form. Fold the whipped cream into the cold strawberry puree, making sure all the puree is distributed through the cream.
4. Gently spoon the pudding into small cups or ramekins and refrigerate for 3 – 4 hours until softly set.

By The Runaway Spoon

The Runaway Spoon https://therunawayspoon.com/