How to make
Put the cleaned, washed and sliced strawberries with 3.5 oz (100 g) of sugar and 10 leaves of fresh mint in a pot. Boil them for 10 minutes, while stirring occasionally.
Add the whiskey, 1 tbsp. vanilla extract and boil for another 3-4 minutes. Remove the pot from the heat and strain the mixture. Allow it to cool down to room temperature.
For the cream:
In a saucepan pour 13.5 fl oz (400 ml) of milk with the sugar. When it boils, add the cornstarch, dissolved in 3.5 fl oz (100 ml) of milk in advance, in a thin stream.
Boil and stir at all times until the milk cream thickens. Add the butter and 2 tbsp. vanilla extract and stir until they are absorbed by the cream.
Distribute the cream in cups or bowls.
In a bowl put the gelatin with 1.7 fl oz (50 ml) of cold water and wait for it to swell up. During this time, strain the strawberries, so that there are no seeds.
Dissolve the gelatin in a water bath and add it to the strawberry puree. Mix it well and distribute it into cups or bowls.
Leave the dairy pudding with strawberries, mint and whiskey in the refrigerator for an hour or two until the top layer sets.
Serve them with strawberries and mint leaves for decoration.
Source: Maia Ivanova
