250 ml of fresh cream
2 x strawberry jelly
1 kg of Strawberry Yoghurt
Strawberries and whipped cream for garnish .
Add your 2 packets of strawberry jelly into a small bowl , add 2 cups of boiling water and stir well , place in the fridge to cool down .
Once the jelly is cooled yaks out of the fridge , whip your fresh cream till stiff peaks forms , add the yoghurt to the fresh cream , mix till well combined , add the jelly and mix again with Gand whisk till you see no more streaks .
Pour into Jelly mould or Bundt cake pan . Put in the fridge and allow to set for 3 hours . To remove the pudding from
Mould , simply dip the mould quickly into the basin filled with hot water , just gently dunk it in , be sure to not do this too deep or long – just for a few seconds and no water should reach the rim . Place your serving plate on top of the mould and quickly turn it around , your pudding will easily drop on to the plate . Decorate with cream and strawberries .
Tip , I love to add to the pudding a berry sauce . This pudding is more like a mousse and very similar to the strawberry fridge tart.