When I was little in Italy there was a sachet to make strawberry pudding, and I used to fantasize about it. My mother always bought the chocolate one, and rarely the vanilla one, while I was dreaming of trying the strawberry because it was... pink! In the end Mum got it but we were all disappointed: it tasted quite artificial, and the pink colour too was ... too artificial. Since then I only made strawberry pudding with real strawberries. Well, until a week ago, that is. After the plum powder I tried the strawberry powder, the ingredient list is pretty short: it only says strawberry! This time I wasn't going to get that 'artificial' feeling!
I made the pudding twice, the first tasted good... but I used whole eggs and the yellow from the yolk possibly took away a bit of the colour: the pudding wasn't exactly pink, and I really wanted a pink pudding (pudding, not pannacotta!).
Plan B: I remade the pudding only with egg whites, so that the base was white. I used 3 egg whites, 3 tbsp sugar, 3 tbsp plain flour, and 600 ml of full cream milk.
Another change I made from my first experiment was that instead of adding the strawberry powder at the beginning, I decided to add it at the end, to see if the aroma would be stronger (it is, in my opinion). So as soon as the white 'custard' was ready I thinned one heap tbsp of Fresh As strawberry powder with a little milk to make a paste, and then I added it in and mixed well.
To complete the look I decorated the puddings with some Fresh As strawberry slices (these are also freeze dried), since here in NZ it is Autumn now, and strawberries are out of season.
And while waiting for the puddings to set in the fridge, I made some smoothies with banana, apple juice, and some more strawberry powder, to drink in the garden (the weather is beautiful these days!) accompanied by our homegrown Cape gooseberries.
The pink flower on the right is just to complete the happy pink picture, and definitely not to be eaten!
If you live in New Zealand click here for a chance to win some Fresh As strawberry powder and strawberry slices (plus some mandarin segments too). Competition closes on 29 April at 12pm.
Photos and Recipes by Alessandra Zecchini ©