Lemon pudding with strawberry whipped cream

Votes: 1

Time: 50 min plus cooling time
Complexity: easily
Servings: 8

This delightful dessert, layered in multicolored layers in clear bowls or glasses, will delight with its amazing flavor and combination of textures. The bottom layer is macerated juicy strawberries, which, after steeping, are topped with the most delicate lemon pudding and strawberry whipped cream. The crisp top layer is made of crushed lemon cookies and slices of fresh strawberries. This creates an alternating flavor of lemon and strawberry. The dessert looks very summery and festive. Before serving, let the pudding set in the refrigerator and enjoy.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 lemons
1 3/4 cups strawberries, halved + sliced strawberries for topping
0.5 cup + 1 tablespoon granulated sugar
2 tablespoons cornstarch
1/8 tsp salt
3 large egg yolks
1 and 3/4 cups light cream
2 tbsp (30 g) butter
3/4 cup heavy cream
2 tablespoons powdered sugar
4 lemon shortbread cookies, crumbled

Ingredient Substitution Suggestions

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Recipes with similar ingredients: lemon juice, eggs, cream, strawberry, starch

Cooking the dish according to the recipe:

Using a vegetable peeler, remove wide strips of zest from one lemon. Juice both lemons to yield about 5 tablespoons of juice. Dice 1 cup of strawberries and toss them in a bowl with 1 tablespoon of sugar and 1 tablespoon of lemon juice; set aside to macerate while you prepare the pudding.
Meanwhile, in a medium bowl, combine the remaining 1/2 cup sugar with the cornstarch and salt. Whisk the egg yolks with 1/4 cup light cream until smooth. In a medium saucepan, bring the remaining 1 1/2 cups light cream with the lemon zest to a simmer over medium-high heat. Remove from heat and let steep for 10 minutes. Gradually whisk in the sugar-yolk mixture, then the remaining 1/4 cup lemon juice.

Return the pan to medium-high heat and cook the mixture, stirring constantly, until the pudding comes to a boil and thickens, about 3 minutes. Continue cooking, stirring constantly, for about 1 minute. Remove from heat and whisk in the butter until smooth. Strain the mixture through a fine-mesh sieve, pressing it through with a silicone spatula; discard the lemon zest.
Divide the macerated strawberries among 8 clear plastic or glass glasses. Top with the lemon pudding. Place plastic wrap directly on the surface of each pudding and refrigerate for at least 4 hours or overnight.
Once the pudding has set, puree the remaining 3/4 cup strawberries in a food processor until smooth. In a large bowl, beat the cream and sugar with a mixer on medium speed until soft peaks form, about 1 minute. Add the strawberry puree and continue beating until stiff peaks form. Top the pudding with strawberry whipped cream and sprinkle with crushed cookies. Top with sliced strawberries.

Categories:

recipe / Summer dishes / Blender / Desserts / Soufflé, puddings, meringues, meringues / Food Network - recipes