Strawberries in season and feel like creating a new dish which is appealing to eyes. Its very easy now to set them with agaragar which is plant based and better option than gelatin. Paired with custard it tasted yumm. Recipe below is given step by step with pictures. Please share your comments or doubts in the comment section.

Health benefits of strawberry are they are sodium free, fat free, cholesterol free, low calorie food. They are among the 20 anti oxidant capacity and are rich in manganese and potassium. It protects heart, improves digestion, reduces inflammation and manages high blood pressure.

SERVES : 2 – 3 PERSON

INGREDIENTS

  • Strawberry puree 1 cup
  • Agar agar 1 tsp
  • Sugar according to taste
  • Milk 1  cup + 3 tbsp
  • Agar agar 3/4 tsp
  • Custard powder 1 tsp
  • Ghee or butter 1 /2 tsp
  • Sugar according to taste
  • Cherries for garnishing
  • Chocolate shavings 2 tbsp

METHOD

On low heat add milk and agaragar in a deep vessel. Mix it well and bring to a boil.

In 3tbsp milk mix custard powder and add to the boiling milk. Add sugar according to taste and Cook on low heat for 3 to 4 minutes. Turn off heat.

Grease two soup bowls with butter or ghee.

Add the above custard into the bowls half way. Keep it in refrigerator to set.

I have washed and cleaned almost 30 strawberry small to medium size.

These strawberries go into a blender.

blended to a smooth puree.

Strain and keep it aside.

Add it to a deep vessel.

Add agaragar and on low heat bring to a boil. Add sugar according to taste, mix it and turn off heat.

Pour it over the custard and refrigerate for 3 to 4 hours.

After it sets ,run down the sides a inch with a knife carefully and turn it upside down on to a plate, as it is greased it will come out easily. Grate chocolate over it and serve with cherries.

Categories: DESSERTS, Panacotta

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