Japanese Milk Pudding with Strawberry Sauce
Servings 4 people
Ingredients
Milk Pudding:
- 2¼ cups whole milk (divided)
- 1 packet unflavored gelatin (0.25-ounce)
- ¼ cup heavy cream
- ¼ cup sugar
- ¼ cup dry milk powder (low-fat or non-fat)
Strawberry Sauce:
- 8 ounces fresh strawberries
- 3 tablespoons sugar
- Zest of ½ lemon
- ½ tablespoon lemon juice
Instructions
- Prepare 4 (1-cup) containers.
- In a small bowl, add 1/4 cup cold milk. Sprinkle the gelatin over and whisk for 10 seconds. Set aside for 10 minutes to soften.
- In a medium saucepan, combine 2 cups milk, heavy cream, sugar, milk powder and soften gelatin. Cook over medium-low heat until warm through, and everything has dissolved, whisking occasionally, about a few minutes. Do not bring to a simmer or boil.
- Divide the mixture into the containers. Chill uncovered in the fridge until set, at least 4 hours. Cover with plastic wrap once cooled.
- For the strawberry sauce, wash the strawberries, pat dry, hull and cut into 1/4-inch cubes.
- In a small non-reactive saucepan, add strawberries, sugar, lemon zest & lemon juice. Bring to a boil over medium heat, then reduce heat to medium-low and cook for 15 minutes, stirring occasionally. Remove from heat and set aside to cool for 10 minutes.
- Carefully transfer the sauce to clean heat-proof containers or glass jars (with lid). Cool to room temperature. Cover with lid and store in the fridge.
- To serve, add a heaping tablespoon of strawberry sauce on top of each cup of pudding. Serve cold. Add more sauce if needed.
Notes
- Milk is the star of this dessert, so use a good tasting milk. I used Organic Valley. It’s creamy and sweet.
- Dry milk powder can be found at most grocery store. I used Milkman low-fat milk powder.
- 1 serving is about ¾ cup of pudding. If you like, you can divide the mixture into 6 servings too, which will be about ½ cup for each serving.