Recipe for cream mold
Homemade and creamy vanilla pudding with strawberry sauce. The beloved Danish classic.
I have enjoyed this pudding throughout my life, which is why it holds a very special place in my heart.
Most of us associate vanilla pudding with the molded desserts of the 80s. However, in my family, we have never used a mold; instead, we simply serve it in a large bowl with strawberry sauce on top.
If you want to give the pudding an extra kick, you can add a bit of sherry, which I chose to do this time. It certainly doesn’t make it worse; on the contrary, it provides a nice, sharp contrast to the pudding’s sweetness and richness.
I made this pudding with chopped almonds, but they can easily be omitted if you prefer.
Here, I made a large portion for 12 people, as we were preparing for a big feast at home. The pudding can be made several hours in advance. In that case, you can use 14 sheets of gelatin instead of 16 for this recipe.
Ingredients
Mallard Duck
- Gelatin Sheets 16 leaves
- 1 l Whole Milk
- 2 Vanilla Pod
- 150 gram Sugar
- 100 gram Almonds
- 30 gram Sherry Can also be replaced with rum or Southern Comfort
Strawberry Sauce
- 1 kg Strawberry Fresh
- 150 gram Water
- 126 gram Sugar
- 9 gram Potato Flour
Instructions
Cream Mold
- Take a bowl and fill it with cold water.
- Put the gelatin leaves in the water and let them soak for about 5 minutes.
- Split the vanilla pods.
- Take a pot and add the milk, vanilla pods, and sugar.
- Heat it up while stirring until it boils.
- Take the gelatin leaves and do not wring out the water.
- Add the gelatin to the pot with the now hot milk.
- Let the gelatin melt.
- Fill a kettle with water and bring it to a boil.
- Put the almonds in a bowl.
- Pour the boiling water over the almonds.
- Blanch the almonds and chop them finely.
- Add the chopped almonds to the pot.
- Let the mixture cool down until you can comfortably stick a finger in it.
- Remove the vanilla pods.
- Add the sherry to the mixture and stir.
- Take a bowl and pour the cream into it.
- Whip the cream until it forms stiff peaks.
- Gently fold the whipped cream into the cooled milk mixture.
- Pour the mixture into a bowl (or a mold if you want a decorative dessert).
- Cover it and chill for about two hours, or until the cream mold has set.
- Rinse and prep the strawberries.
- Halve the strawberries.
- Find a pot.
- Add the strawberries and water to the pot.
- Bring it to a boil.
- Add the sugar.
- Find a small bowl.
- Add the potato starch and a bit of water to the bowl. Stir to combine.
- Reduce the heat and thicken the strawberry sauce with the potato starch mixture. After this, the sauce should not be brought to a boil.
- Let the strawberry sauce cool down completely before serving.
