For 1 18cm ring mold Gelatin sheets 16g Strawberries 300g Lemon juice 1 tablespoon Sugar 100g Egg yolks 3 Milk 3/4 cup Fresh cream 3/4 cup For Decoration Strawberries 16 Whipped cream ample amount

１Soak the gelatin sheets in just enough water to cover them and steep for 5 minutes. ２Rinse the strawberries well, and drain. Remove the calyxes from the strawberries and dry. ３Sprinkle the strawberries prepared in (2) with the lemon juice and 1/4 of the sugar. Let them stand for a while, then strain them.

■Pudding Preparation １Heat the milk in a pan over medium heat until just before it boils. Then, allow it to cool. ２Lightly beat the egg yolks in a bowl and add the remaining sugar. Stir well until the mixture turns whitish. ３Gradually add (１) to(２)while stirring. Strain the custard mixture into another pan. ４Heat (３) over low heat while constantly stirring the mixture from the bottom, using a wooden spatula. When the mixture thickens, remove from the heat. ５Add the steeped gelatin to (４) and mix well until it dissolves. Strain the mixture into a bowl. ６In another bowl, beat the fresh cream to soft peaks while immersing the bottom of the bowl in ice water. ７Combine a small portion of (６) with the strained strawberries and mix well. ８Add half of the remaining whipped cream from (６) to (７) and mix. Then, add the remaining whipped cream and mix well.
	■Chilling the Pudding to Set ９Wet the inner surface of a ring mold and pour (８) into it. Level the surface and chill in a refrigerator until it sets.
	■Finishing １０Wet the surface of a serving plate. Cover the ring mold with the plate, turn it upside down, and shake them once to remove the pudding from the mold onto the plate. １１Decorate (１０) with the strawberries and whipped cream.
Use temperate water to steep the gelatin in. Smashing the strawberries in a mixer beforehand can shorten the time required to strain them. When you add the milk to the egg yolk, do it gradually so as not to form any lumps. Thicken the custard until you can see the bottom of the pan when you stir it with a wooden spatula. When you beat the fresh cream, try to make it similar in stiffness to the custard mixture.

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