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Diary of a Debutante
Buttermilk pudding with strawberries
A tasty Dutch recipe. The gluten-free dessert contains the following ingredients: fresh strawberries and lemons.
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Ingredients
Directions
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Remove the crowns from the strawberries and cut 200 g of strawberries into pieces. Cut half of the mint leaves as finely as possible.
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Soak the gelatine in cold water for 5 minutes.
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Heat the water with the sugar. Remove from the heat when the sugar is dissolved. Squeeze the gelatine and dissolve the leaves 1 by 1 in the sugar water.
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Pour the buttermilk into a bowl and stir in the sugar water.
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Beat the cream with a mixer. Spatula together with the sliced strawberries and cut fresh mint through the buttermilk.
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Rinse the pudding mold and pour in the milk-cream mixture. Put covered in the refrigerator and leave to stiffen for at least 4 hours.
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Squeeze out the lemon. Halve the rest of the strawberries and mix with the rest of the mint, the lemon juice and the icing sugar.
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Put the pudding on a large plate. Spoon the strawberry mixture around and in the middle. Yummy! .
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Nutrition
270Calories
Sodium2% DV45mg
Fat23% DV15g
Protein12% DV6g
Carbs9% DV27g
Fiber4% DV1g
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