Jordbaer Grod Danish Strawberry Pudding Recipes

Steps:

• Hull and rinse berries. Add to water and bring to a boil over medium heat. Add sugar and simmer until berries are tender, 10-15 minutes (depending on size of berries). Lower heat to medium-low.
• Dissolve cornstach, lemon juice and vanilla and almond extracts in reserved 1/2 cup water, and add to berries and sugar. Bring to rolling boil, stirring constantly. Continue stirring and allow pudding to boil a few minutes until thickened. Ladle into individual serving bowls. Cool.
• To Serve: Sprinkle with sugar and serve with cold, heavy cream.

Steps:

• Heat strawberries, sugar, and Jell-O just enough to dissolve Jell-O, stirring constantly. Set aside and cool.
• Mix pudding and milk by directions on pudding box, but use ONLY the 3 cups of milk.
• Add sour cream; fold in 3/4 cup of Cool Whip.
• Layer in 13x9 dish by placing a layer of wafers, a layer of pudding mixture, and a layer of strawberry mixture. Repeat until all is used.
• Top with remaining Cool Whip.
• Garnish with sliced strawberries & refrigerate for several hours before serving.

Steps:

• Purée berries in blender or press through sieve. Mix cornstarch and sugar in saucepan. Gradually stir in water; add purée. Heat to boiling, stirring constantly. Boil and stir 1 minute.
• Remove from heat; stir in lemon juice. Pour into dessert dishes or serving bowl. Cover and refrigerate at least 2 hours. Sprinkle with almonds; serve with half and half if desired.

Steps:

• Tip the strawberries, sugar and 100ml water into a pan set over a medium heat. Cook, stirring, for about 30 mins, or until jammy. Tip the cooked strawberries into a sieve over a bowl and leave to drain.
• Soak the gelatine leaves in cold water until soft, about 5 mins. Put the drained strawberry juice into a pan (you'll need about 500ml - top it up with a splash of water if needed) and heat until just simmering. Remove from the heat. Squeeze any excess water from the gelatine, then stir into the warmed juice until completely dissolved.
• Line a 900g loaf tin with cling film. Remove the crust from the brioche loaf, then slice the loaf lengthways into long pieces to fit the tin.
• Soak a brioche slice in the strawberry jelly, then use it to line the bottom of the tin. Spoon over some of the raspberries, blueberries and the cooked strawberries, then a drizzle of the jelly. Repeat with the remaining brioche slices, berries, cooked strawberries and jelly until the tin is filled, finishing with a layer of brioche. Cover with cling film, then press down firmly. Chill the pudding for at least 4 hrs, or ideally overnight.
• To serve, carefully remove from the tin, cut into slices and serve with the crème fraîche on the side.

Steps:

• In a 5 cup blender sprindle unflavored gelatin over water and let stand 3 to 4 minutes.
• Add hot milk and process at law speed until gelatin is completely dissolved, about 2 minutes.
• Add remaining ingredients and process at high speed until strawberries are pureed.
• Pour into eight dessert dishes and chill until set.
• Enjoy.

Steps:

• Clean and rinse berries. If they are large cut in halves or quarters.
• Bring water to a boil over medium heat. Add sugar and strawberries and simmer until berries are tender, about 8 minutes. You will still have lumps of berries. If you want a smooth consitency, break the fruit up by pushing the berries with the back of a spoon on the side of the pan.
• Dissolve cornstach in a little water and add to fruit, stirring constantly. Add vanilla or zest if desired (one or the other not both).
• Bring to rolling boil, stirring constantly. Continue stirring and allow pudding to boil a few minutes. The pudding should no longer be cloudy and regain its shine and gloss.
• Transfer to a bowl and place in the refrigerator until thouroughly cool. Depending on the bowl size and shape, this could take several hours.
• If you are planning to substitute part of the sugar (would not suggest all) with baking Splenda, add the splenda to the bowl just before cooling.
• Optional serving ideas: Top with whipped cream, Cool Whip or vanilla yogurt. Chocolate shavings or a dusting of cocoa are also nice.

Steps:

• Boil water and add rice, cover and lower heat to simmer for 15 minutes.
• Add milk and, if using them, the raisins or currants and vanilla and bring back to a boil.
• Cover, lower heat and simmer until the rice is tender, about 20-30 minutes.
• Season with salt.
• Serve with butter, milk, sugar and cinnamon.
• For a sweeter rice try adding 1/4 to 1/2 cup sugar with the milk.

Steps:

• Mix sugar and flour togather.
• Add enough milk to sugar/flour to make paste.
• Stir in egg yolks to paste.
• Stir in remaining milk.
• Cook over double boiler until thick.
• Add strawberries.
• Cook about 5 minutes.
• Remove from heat.
• Add butter and vanilla.
• Stir.
• Line bottom of a 10 cup or 2.5 L bowl with vanilla wafers. (recipe calls for Jackson wafers but I use Nilla brand)
• Pour half of strawberry mixture over wafers.
• Repeat layers.
• May make meringue with egg whites or top with whipped cream.

Steps:

• In a saucepan, bring rhubarb and water to a boil. Reduce heat; simmer, uncovered, until rhubarb is tender, 10-15 minutes. Drain, reserving liquid; discard pulp. Measure 4 cups liquid; return to the pan., Add sugar; bring to a boil. Combine cornstarch and cold water until smooth; stir into rhubarb liquid. Cook and stir until slightly thickened, 1-2 minutes. Pour into individual dishes. Refrigerate for at least 4 hours before serving. If desired, serve with cream.