Saturday, December 31, 2011

strawberries and milk verrines.


Usually, puddings don't appeal enough for me to make them but I wanted to try out the slanted layering pattern. And I happened to have some strawberry puree kicking around. So.


I totally dig the milky layer. It has a good hit of condensed milk flavour and it's so smooth and creamy. The refreshing strawberry layer balanced the milkiness well but because there's lemon juice in there, regular milk will curdle. I didn't think of that when following the original recipe so my strawberry layer ended up with tiny unpleasant curds in it. If you swap out the regular milk for evaporated milk however, I believe it shouldn't curdle so I've reflected that change in the recipe below.


Strawberries and Milk Verrines
fills two 200ml glasses
adapted from here

Pink layer:
75g strawberry puree
18g sugar
3/4 tsp lemon juice
40ml evaporated milk
2g powdered gelatin
1/2 tbsp water

Sprinkle the gelatin over the water. In a saucepan, combine the strawberry puree, sugar, lemon juice and evaporated milk and heat on low until the sugar dissolves. Bring to a simmer and add in the gelatin. Stir until the gelatin dissolves and set aside to cool. Pour into a glass and refrigerate until set.

White layer:
100ml milk
1 tbsp condensed milk
1/2 tbsp sugar
3g powdered gelatin
1 tbsp water
1/4 tsp vanilla extract

Sprinkle powdered gelatin over water. Combine the milk, condensed milk and sugar in a saucepan and heat on low until the sugar dissolves. When it comes to a simmer, add in the gelatin and stir to dissolve. Off the heat, add in the vanilla and set aside to cool. When completely cool, pour over the pink layer and refrigerate until set.

Strawberry jelly layer:
3 tbsp strawberry jam
1 tbsp water

Combine both ingredients in a saucepan and heat, stirring, until the jam liquifies. Set aside to cool before spooning into the glasses.

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