Everyone likes a good dessert to eat at that family lunch where everyone takes a different dish. But, nowadays, we are always looking for that recipe that is practical and that won't take a lot of time in the kitchen, isn't it? So now we're going to teach you how to make a very tasty and practical recipe for traditional gelatin pudding with strawberry flavor. So keep reading and check it out.
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Traditional gelatin pudding
Ingredients
- 1 box of condensed milk;
- 1 can of cream milk;
- 250ml of liquid milk (use the same measure as the condensed milk box as a basis);
- 1 unflavored gelatin.
Syrup
- 2 cups of sugar;
- 1 cup of water.
Mpreparation odo
- Take the unflavored gelatin and then dissolve it in hot water (following package directions);
- Finally, put the condensed milk, liquid milk, cream and dissolved gelatin and beat in a blender until you get a smooth and homogeneous mass and set aside.
Syrup preparation method
- Pour the sugar into a round mold with a central bottom and heat until it becomes caramel;
- Then, when it caramelizes, turn off the heat, pour the mixture you had reserved and take it to the fridge until it is very firm;
- Finally, unmold and it's ready to serve.
After you learn this recipe on how to make gelatin pudding, you will feel confident to try other ways, especially after learning a recipe as easy as this one. In this way, we have separated for you a variation of the strawberry-flavored gelatin pudding. See below.
Variation: strawberry jelly
Ingredients
- 1 box of milk cream;
- 1 box of condensed milk;
- 1 strawberry jello;
- 1 strawberry juice;
- 1 glass of hot and cold water.
Method of preparation
- Take the unflavored gelatin and dissolve it in hot water, then a little ice water (following the instructions on the packaging) and set aside;
- Then, take the blender, put the condensed milk, the cream, the strawberry juice and the jello that is reserved and beat everything until you get a homogeneous mixture;
- Finally, put everything in a cake form and take it to the freezer for 30 minutes or until it reaches the ideal consistency, then reserve it in the fridge and you can eat it!
