refrigerator strawberry pudding

 

The first recipe for strawberry pudding served cold in America appeared in 1876 in the book "The Boston Cooking School Cook Book", by Fannie Farmer. The recipe was for a pudding made with milk, eggs, sugar, flour, and strawberries. The pudding was described as "light and refreshing" and "perfect for summer serving".

Fannie Farmer's recipe was made with fresh strawberries, but the popularity of strawberry pudding served chilled led to the development of versions using frozen or canned strawberries.

In 1936, Irma Rombauer's book "The Joy of Cooking" included a recipe for a strawberry pudding served chilled, made with frozen strawberries. Irma Rombauer's recipe was one of the first to use frozen strawberries, which made the pudding more accessible and easier to prepare.

The popularity of strawberry pudding served ice-cold continued to grow in the following decades. Today, it is a common dish in many American restaurants and homes.

Here is a recipe for strawberry pudding served chilled.

 

Refrigerator strawberry pudding

Ingredients:

 

600 g of cream of your choice

2 tbsp. condensed milk of your choice

2 tablespoons of unflavored gelatin

50 ml of water

2 trays of strawberries (reduced)

 

Method of preparation:

In a bowl, place the cream, condensed milk, and strawberries; beat with a mixer at medium speed until the strawberries are incorporated; set aside; mix the gelatine with the water; after becoming firm, dissolve in a bain-marie or in the microwave; add the gelatin to the mixture and beat until incorporated; pour it into a mold with a hole in the center; take it to the fridge for approximately two hours; place it in a bain-marie to release the pudding from the mold; unmold it; pour strawberry jam on top; and it's ready!