Strawberry Pudding and Macerated Strawberries with Strawberry Sugar Recipe
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Category
Desserts
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Cusine
American
What do you need?
How to make?
Ingredients
For the Strawberry Pudding:
1 1/2 cup plus 2 tablespoons granulated sugar
2 tablespoons cornstarch
2 tablespoons tapioca starch
3/4 teaspoon fine sea salt
1 cup plus 1 tablespoon half-and-half
2 cups whole milk
2 teaspoons pure vanilla paste or vanilla extract
4 yolks from large eggs
2 ounces freeze-dried strawberries
1 stick unsalted butter, sliced
For the Strawberry Sugar:
3/4 cup plus 1 tablespoon confectioners\' sugar
1 ounce freeze-dried strawberries
For the Marinated Strawberries:
1 pound strawberries, hulled and quartered
1/4 teaspoon fine sea salt
Strawberry sugar, for sprinkling
Directions
Whisk together granulated sugar, cornstarch, tapioca starch, and salt. Combine half-and-half, milk, and vanilla paste in a medium pot set over medium heat. Add sugar mixture and whisk until completely dissolved. Cook, stirring constantly with a silicone spatula, until mixture reaches 194 degrees F on an instant-read thermometer, about 15 minutes. Remove pudding base from heat and transfer to a blender. Blend pudding base on low speed, gradually increasing speed to medium. Blend in egg yolks, followed by freeze-dried strawberries. Puree for 30 seconds, until smooth, then blend in butter, one piece at a time, until it is completely incorporated. Strain strawberry pudding through a fine mesh strainer set over a medium bowl to remove strawberry seeds. Let stand until cool, about 1 hour. Cover pudding and refrigerate until chilled, about 1 hour longer. Keep refrigerated until ready to use.
Put confectioners' sugar and freeze-dried strawberries in a clean, dry blender. Turn blender to low speed, then slowly increase speed to high. Pulverize strawberries and sugar until they form a fine powder. Store strawberry sugar in an airtight container at room temperature.
Place strawberries in a bowl and sift or sprinkle strawberry sugar over them, stirring to coat evenly. Taste the fruit, adding more strawberry sugar as necessary to balance the natural flavor of the fruit. Reserve additional strawberry sugar for making strawberry milk, or for dusting the final strawberry shortcake dish. Refrigerate until ready to serve.