Strawberry and Condensed Milk Pudding

For 8

400 g condensed milk

300 g cream

100 g milk

10 g gelatine leaves

1 teaspoon vanilla essence

250 g strawberry

To Garnish

strawberries

edible flowers

Soak the gelatine leaves into cold water for 10 minutes until soft. Blend the strawberries and 200 ml of cream together to get a uniform mixture. In a bowl mix condensed milk, milk, vanilla essence and strawberry puree. Heat the remaining cream, but do not bring it to a boil. Carefully squeeze the gelatine and stir it in the hot cream until fully dissolved. Let the cream and gelatine mixture cool and combine it with the condensed milk and strawberry blend, stirring accurately.

Pour the mixture into a non-stick pudding mould and refrigerate for at least 4 hours.

To unmould easily your pudding, soak it into hot water for a few seconds. Serve it with strawberries and edible flowers.