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Pudding à la mire is a truly exquisite dessert that always wins a great success. When I was little, she was preparing a kind of pudding consisting of biscuits stuffed with gooseberries stuffed with gooseberries jelly and covered with English cream.
She presented it in a large gratin dish, in a single layer. And then, over time, I evolved it by overlaying the layers, in a cake mold (because it's prettier), replacing the jelly with fruit slurry and decorating it with tapered almonds.
Of course, like all puddings, he prepares in advance so that the fragrances of the strawberry and English cream mingle in love. I love this kind of dessert of the past.
It evokes raw delicacy (it can be classified as so-called regressive recipes), it is prepared quickly, looks at a rural table, and despite its small “lon-plon” side is very light.
If you were looking for a dessert idea for this weekend, do not hesitate for a second, make this strawberry pudding.
So, to make this strawberry pudding, you need:
Preparation time: 30 minutes
Difficulty: easy
Ingredients for 6 persons:
For custard:
– 250 ml of milk
– 250 ml of fluid cream
– 4 egg yolks
– 50 g sugar powder
– 1 vanilla pod
For the lining:
– 500 g strawberries
– 25 g powdered sugar (optional if strawberries are well sweaty)
– 50 ml strawberry liqueur
– about 28 biscuits spoonful
– 50 g of tapered almonds
Preparation:
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