Strawberry pudding and jelly

Name: Strawberry pudding and jelly - Agata I.
Ingredients: 1 packet of strawberry; flavored pudding; 500 g strawberries; 500 ml milk; 4 tablespoons of sugar; 2 sheets of gelatin; 4 tablespoons of chocolate flakes

Dessert - Strawberry pudding and jelly by Agata I. - Recipia

After a not-so-successful attempt at making rye bread, I decided to make something simpler to balance things out. I found the first strawberries of the season (they're not local yet, but I couldn't resist) and made a strawberry jelly pudding. It's the kind of dessert that's quick, easy, and not overly sweet, just right after a day when things don't go as planned. Quick Info Total Time: about 2 hours (including chilling time) Preparation Time: 30 minutes Chilling Time: at least 1 hour Servings: 4-6, depending on the size of the cups Difficulty: easy Recipe Type: summer dessert, quick Ingredients 1 packet of strawberry-flavored pudding 500 ml milk 4 tablespoons sugar (2 for the pudding, 2 for the jelly) 500 g strawberries 2 sheets of gelatin 4 tablespoons chocolate chips Instructions 1. Prepare the pudding according to the instructions on the packet, using 500 ml of milk and 2 tablespoons of sugar. I don't add more sugar to keep it from being too sweet. 2. Once the pudding is ready, let it cool thoroughly. The easiest way is to pour it into a bowl and cover it directly with plastic wrap to prevent a skin from forming. 3. When the pudding reaches room temperature or is completely cold, mix in the chocolate chips. They will melt slightly but remain visible, adding some texture. 4. Fill the cups or glasses halfway with pudding. Place them in the fridge while you prepare the jelly. 5. For the jelly, remove the stems from the strawberries, wash them, and cut the larger ones into pieces. Put everything in a small pot with 2 tablespoons of sugar. 6. Over medium heat, let the strawberries soften and the sugar dissolve, about 5-7 minutes. A little syrup will form. 7. Blend the strawberries with an immersion blender directly in the pot. If you want a smoother jelly, strain the puree through a sieve to remove the seeds and larger bits. 8. Meanwhile, soak the two sheets of gelatin in 4 tablespoons of cold water. Leave them there until they swell, about 5-10 minutes. 9. Put the strained puree back on the heat. When it starts to simmer, turn off the heat and add the soaked gelatin. Stir until the gelatin is completely dissolved. 10. Let the mixture cool down, but not completely (you don't want it to set before pouring). 11. Pour the jelly over the already cooled layer of pudding in the cups. 12. Place the cups in the fridge until the jelly is completely set, at least one hour. 13. If you have some extra strawberries, you can add a few slices on top for decoration before serving. Why I Make This Recipe Often This is a recipe I return to when I want something refreshing, with strawberries, and without any fuss. It’s made with simple ingredients and doesn’t require complicated techniques. Even when garden strawberries aren’t available, it still tastes pleasant. It keeps well in the fridge and can be made a day in advance. Tips and Variations Tips Don’t use more sugar than is in the recipe if you don’t like very sweet desserts. If you have time, let the pudding cool slowly; don’t rush the process in the freezer, as it may change the texture. When adding the gelatin, make sure it doesn’t boil, or it won’t set properly. Substitutions Chocolate chips can be omitted or replaced with small pieces of dark chocolate. If you don’t have gelatin sheets, you can use granulated gelatin, following the equivalent (a 10g packet is enough for the amount of jelly). Milk can be plant-based, but the texture and taste of the pudding will change. Variations You can use vanilla pudding instead of strawberry-flavored. The jelly can also be made with other fruits, such as raspberries or blueberries. Instead of chocolate chips, try using chopped nuts or crushed cookies. Serving Ideas Serve the dessert cold, straight from the cups. You can add a few mint leaves or some whipped cream on top for a more decorative touch. It also pairs well with simple cookies on the side. Frequently Asked Questions 1. Can I use powdered gelatin instead of sheets? Yes. A 10g packet of powdered gelatin hydrated according to the instructions on the package is sufficient for the jelly. 2. Do I need to chill the pudding before adding the jelly? Ideally, yes. The pudding should be cold and slightly set before pouring the jelly to prevent the layers from mixing. 3. Can I use less sugar? Yes, you can reduce the sugar to taste. The dessert will be less sweet, but it won’t affect the texture. 4. The jelly didn’t set. What did I do wrong? Most likely, the gelatin wasn’t fully dissolved or was added to a mixture that was too hot/cold. Follow the temperature and hydration times carefully. 5. Can the dessert be frozen? I do not recommend it. The texture of the pudding and jelly changes when frozen and thawed. Nutritional Values Approximately, for one serving (from 6 cups): about 180 kcal, 5g protein, 5g fat, 30g carbohydrates. Values may vary depending on the brand of pudding and type of milk used. The sugar content is moderate, and the dessert contains protein from the milk and gelatin. The fat mainly comes from the chocolate chips. Storage and Reheating The strawberry jelly pudding keeps well in the fridge, covered, for 2-3 days. I do not recommend reheating. It is served cold, straight from the fridge. If it sits longer, the jelly may release a little liquid, but it won’t affect the taste.

Strawberry pudding and jelly

Tags

Categories