Publications
Francois Oberholster
Prep Time: 10 minutes, plus setting time
Servings: 4
Cooking Time:
Ingredients
- 1 - packet (80g) strawberry jelly
- - about 8 strawberries, thinly sliced
- 180ml - evaporated milk, ice cold
- - a handful of mini meringues
- 125ml - cream
- - extra berries, to garnish
Method
Serving this pudding in a tall glass or jar looks lovely and is perfect for sharing with a
loved one – just use long spoons! A slightly shallower glass bowl will make serving four
people much easier.
1 Pour half the jelly powder into a mixing bowl and dissolve in 100ml boiling water. Stir in 100ml ice water and pour the dissolved jelly into pretty glasses, along with the strawberries. Refrigerate to set.
2 Dissolve the rest of the jelly in 80ml boiling water. Using a balloon whisk, beat in the evaporated milk until the mixture is nice and frothy. Remove the set jelly from the fridge. Break up about half of the meringues on top of the jelly and then spoon the milk-jelly on top. Some of the meringues will float to the top; this adds lovely texture. Put back in the fridge to set.
3 To serve Whisk the cream until stiff and spoon on top. Garnish with the rest of the meringues and extra berries.
