- 500 ml whole milk
- 250 ml whipping cream
- 120 g granulated sugar
- 12 g gelatin
- 60 ml cold water
- 8 g lemon zest
- 45 ml lemon juice
- 5 ml vanilla extract
- 5 ml neutral oil
- 300 g strawberries
- 60 g granulated sugar for the sauce
- 40 ml water for the sauce
- 80 g blueberries
- 10 g fresh mint
Soak the gelatin in cold water for ten minutes, allowing every granule to absorb moisture fully before beginning to heat the smooth dairy mixture gently.
Combine milk, cream, sugar, lemon zest, and vanilla in a saucepan, then warm gently while stirring until the sugar dissolves completely without letting it boil.
Remove the saucepan from heat before boiling, add the softened gelatin, and stir continuously until no visible particles remain in the smooth mixture at all.
Cool the mixture for five minutes, stir in fresh lemon juice, then strain everything through a fine sieve to remove zest and possible lumps completely.
Pour the pudding into lightly oiled molds, cover them carefully, and refrigerate for at least six hours until completely set and delicately firm in texture.
Place strawberries, sugar, and water in a small saucepan, simmer gently for eight minutes, then blend into a glossy, vibrant fruit sauce without excessive thickening.
Cool the strawberry sauce completely, loosen each pudding with a thin knife, then carefully invert it onto the center of a prepared, well-chilled serving plate.
Spoon strawberry sauce over each pudding, decorate with sliced berries, blueberries, and mint, then serve immediately while the elegant dessert remains wonderfully cool and silky.