White Chocolate Pudding

1

Hydrate the gelatin with water and melt it in a bain-marie. Reserve

2

In a saucepan, combine cream cheese, evaporated milk, hazelnuts, and bring to a simmer

Remove from heat, gradually add white chocolate chips, and mix well until melted

3

Let it cool and stir in the reserved gelatin

4

Distribute the mixture into 125ml lightly greased molds

Refrigerate for at least 6 hours

Custard

1

In a blender, blend strawberries with 1 tablespoon of confectioner's sugar and 1 tablespoon of water until smooth

Heat it over low heat with the remaining confectioner's sugar, stirring constantly until thickened

2

Let it cool and serve the custard with the pudding.