This recipe is for the September 2012 edition of Sweet New Zealand. If you are blogging in NZ, or you are a Kiwi blogging from overseas you are welcome to take part too! You can fine all the info by clicking here.
When I was little in Italy there was a sachet to make strawberry pudding, and I used to fantasize about it. My mother always bought the chocolate one, and rarely the vanilla one, while I was dreaming of trying the strawberry because it was... pink! In the end Mum got it but we were all disappointed: it tasted quite artificial, and the pink colour too was ... too artificial. Since then I only made strawberry pudding with real strawberries. Well, until a week ago, that is. After the plum powder I tried the strawberry powder, the ingredient list is pretty short: it only says strawberry! This time I wasn't going to get that 'artificial' feeling!
I made the pudding twice, the first tasted good... but I used whole eggs and the yellow from the yolk possibly took away a bit of the colour: the pudding wasn't exactly pink, and I really wanted a pink pudding (pudding, not pannacotta!).
Plan B: I re-made the pudding only with egg whites, so that the base was white. I used 3 egg whites, 3 tbsp sugar, 3 tbsp plain flour, and 600 ml of full cream milk.
Another change I made from my first experiment was that instead of adding the strawberry powder at the beginning, I decided to add it at the end, to see if the aroma would be stronger (it is, in my opinion). So as soon as the white 'custard' was ready I thinned one heap tbsp of Fresh As strawberry powder with a little milk to make a paste, and then I added it in and mixed well.
To complete the look I decorated the puddings with some Fresh As strawberry slices (these are also freeze dried).
Photos and Recipes by Alessandra Zecchini ©