Wild strawberry pudding

This recipe also features in an article on our website, where you can find more information on wild strawberries.

Should you have some mara des bois use them exclusively to make both pudding a sauce. Serves six to eight.

Ingredients
400g wild strawberries
100g ripe English Strawberries
100g sugar
4 leave gelatine
350ml milk
1 vanilla pod
4 egg yolks
350ml double or whipping cream

Method
Sort through the wild strawberries taking any over ripe and soft examples and mixing them with the ordinary, cultivated ones. Chop up the latter and macerate them with three tablespoons of sugar and a squeeze of lemon. Reserve the better wild strawberries in the fridge.

Soak the gelatine leave in some tepid water, Bring the milk to the boil and with vanilla pod split in half, and let is infuse off the heat for 20 minutes. Whisk the egg yolks and remaining sugar very well, until they become pale and fluffy and then pour over the milk and return to the heat. Cook slowly, stirring constantly with a wooden spoon until the mixture begins to thicken. The test is a trai left on the back of the spoon with the finger will remain for a few seconds. Once the custard has thickened, remove it immeditely from the heat and pour into a clean bowl. Add the drained gelatine, whisk it well and leave it to coo.l Whip the cream  until it thickens and forms soft peaks. Whisk the custard and fold the cream and two thirs of the reserved strawberries. Mix carefully together and pour into a pudding mould. Chill overnight.

Pass the strawberry and sugar mixture into a sieve to produce a smooth sauce. Dip the pudding bowl for five seconds into a pan of simmering water, cover with an inverted plate, turn over and remove the bowl. Pour the sauce around the pudding a decorate with the reserved berries.