Dainty Pink Pudding

Of late I've not been having much to say. So well, this is a pudding. It's dainty and it's pink! It's one of my dessert darlings - neither too sweet nor too heavy - a gentle mouth amuser.

Fresh strawberries-25 nos (should bring 11/2 cup pulp)
Granulated sugar-3/4 cup
Gelatin-11/2 tbsp
Egg white-2
Whipping cream-11/4 cup
Cold water-1/4 cup

Soak gelatin in 1/4 cup cold water. Once it's properly soaked add 1/4 cup boiling water to it and melt the gelatin. Mash strawberry in a bowl; mix it with the sugar; and refrigerate for 1/2 hour. Add gelatin to the strawberry-sugar and blend well with a spatula and refrigerate for a short while. Take it out and add the whipping cream and mix well again. Beat the egg white in a separate glass bowl (make sure it's completely dry; otherwise stiff peaks won't form) till stiff peaks form and fold in atop the entire mix. Keep it 3 hours in the refrigerator or freeze it for 1/2 hour.

Take it out and enjoy the dainty morsels.

I mix in the egg white too and do not leave it atop. So my pudding is a gloppy mass and not the slice-able gelatin pudding.


Source: Lakshmi Nair

Citrus Cream Pudding

I love this dessert for its simplicity and taste. Quick to do up and ever so delicious…an exemplary dessert I must say. It tastes like a cheesecake and has the added advantage of being an authorised dinner dessert! So to create these citrus flavours we go about it like this…

lemon juice-11/2 tbsp or two lemons
lemon rind-1 tsp
butter (unsalted)-50 gm
powdered sugar-3/4 cup
all purpose flour (maida)-1/4 cup
milk-1 cup
eggs-2 (yolk and white separated)
baking powder-1/2 tsp (level)

Mix the maida and baking powder and keep aside. Beat the butter and sugar creamy in a bowl with a wooden spoon (I used the beater). Drop the maida mix in it and loosen the batter slightly using some of the measured one cup milk. Add the lemon juice and rind and some milk. The mix curdles. Beat the egg yolk slightly and add into the curdled mix along with the remaining milk. Beat the egg white stiff and fold in gently and evenly on top.

Take ample amount of hot water in a wide oven dish and keep the bowl with the dessert mix in it. Bake at 160-170 C for 45 mins. You get a brown crust and a soft and mushy inner layer.

I had to rub in some more citrus flavours….ever since the orange season was in I’ve been over zealously and funnily adding it to all the cake batters and pudding mixes then. So I used 11/2 tbsp lemon juice and added 2 tbsp orange juice and I tbsp blueberry syrup too. I wanted to be loud about the blueberries so I topped my photo slice with a generous dollop of blueberry!