Japanese Snow-White Strawberry Pudding
Published in Desserts
Serve, cut into squares, with whipped cream.
Ingredients:
- 30 ml gelatine
- 1½ cups sugar
- 1 tsp lemon zest, finely grated
- 125 g strawberries
- 1 cup water
- 2 egg whites
- 1 tbl lemon juice
Preparation:
- Dissolve sugar in water over heat, add gelatine and heat until gelatine dissolve completely – do not boil. Cool to room temperature.
- Beat eggs whites until stiff peaks form, then gradually pour in the gelatine mix, beating all the time. Beat in the lemon rind and juice.
- Beat until thick, then press into lightly oiled tin – 16 x 26 cm. Press strawberries (halved if very large) into mixture, smooth top. Refrigerate until set.
Serves 4 – 6.
Primary Ingredients: gelatine, strawberry