ADVERTISEMENT
Step: 1
Feel the vanilla pod in half, take the grains with the tip of a knife.
Step: 2
Rinse a saucepan with cold water (a step that prevents the cream from hanging). Pour in the milk, fluid cream and vanilla grains. Gently boil, turn off and cover.
Step: 3
Meanwhile, choam 250 g of strawberries. Mix them with 25 g of sugar and strawberry liquor.
Step: 4
Wrap the egg yolks with 50 g sugar in a bowl until the mixture is white. Pour the vanilla-infed milk over it, whisk it again and twist it back into the saucepan.
Step: 5
Wear the cream over a low heat by mixing constantly for 10 minutes, without boiling it (if you want, you can check the cooking with a thermometer by not more than 83oC). The cream is ready when it is pop the back of a wooden spoon. Wow her for a minute to warm her up.
Step: 6
Tap the bottom of a cake pan (transparent, it's prettier) of biscuits spoonful. Then place along the wall of the strawberries husk and cut in half. Pour half the custard.
Have a layer of biscuits again, pour the entire strawberry grout. Add a final layer of biscuits and finally cover with the rest of the custard.
Step: 7
Roam the tapered almonds on moderate fire and add them to the pudding when they cool down.
Step: 8
Place in the refrigerator for 24 hours.
Step: 9
Decorate with the remaining strawberries and serve fresh.
ADVERTISEMENT
