Now it is strawberry season. This season I decided to made strawberry ripple pudding and strawberry cheese cake. For strawberry ripple pudding I got 2 nd prize in one competition held in Chennai on 2013. Judges was Venkatesh bhat and Mallika Badrinath. So I am happy to share this recipe to you.
- For Custard Layer;
- 1 Cup – 250 ml
- Custard powder – 2 tblsp
- Milk – 2 cup
- Sugar – ½ cup
- Vanilla essence – 1 tsp
- For Cream layer:
- Fresh cream – 1 cup
- Powdered sugar – 2 tblsp
- For Strawberry Jelly:
- Strawberry jelly – 1 packet
- Water – 500 ml
- For Strawberry Syrup:
- Strawberry – 10 + 2(garnishing)
- Sugar – 2 tblsp
- Marie biscuit – 10
Grind 5 strawberries along with 2 tblsp of sugar. Boil till it reaches syrup consistency.
Mix custard powder with little milk without lumps. Boil milk with sugar. When sugar dissolves add custard mixture and stir continuously till done. Add vanilla essence and allow to cool.
Boil 500 ml water. Mix jelly powder in a bowl and add boiling water and pour it in a tray. Allow it to set and keep in the fridge.
Whip cream with powdered sugar till stiff.
In a transparent bowl spread half the custard and half the jelly on it.
Dilute strawberry syrup with little hot water. Dip each biscuits in the strawberry syrup and spread over the jelly. Cut strawberry in to small pieces. Cover jelly with strawberry pieces. Then cover with remaining jelly and top it with remaining custard. Spread whipped cream on top and decorate with strawberry pieces. Keep it in the fridge till serving.
Adjust sugar level according to your taste.
This pudding will be good for two days in refrigerator.