'2 3/4 cups of strawberry without hull'
10 tablespoons of sugar
1 teaspoon of salt
700 g of red frozen fruits
Juice of 1 lime
12 slices of firm white peach, peeled and cut into pieces
Strawberries, cherries, and raspberries, cut in half with stems for decoration
'2 3/4 cups of strawberry without hull'
10 tablespoons of sugar
1 teaspoon of salt
700 g of red frozen fruits
Juice of 1 lime
12 slices of firm white peach, peeled and cut into pieces
Strawberries, cherries, and raspberries, cut in half with stems for decoration
In a bowl, mix the strawberries with 2 tablespoons of sugar and salt and let it rest for five minutes
Mash with a fork or blend quickly with a mixer to obtain a thick puree. Reserve
In a pan, combine the frozen red fruits, remaining sugar, and lime juice and bring to a boil, stirring constantly, until the sugar is dissolved
Increase heat, let it simmer and cook for another five minutes or until slightly thickened
Mix with the strawberry puree and reserve
Lay a high ring mold of 16 cm diameter with two layers of plastic wrap, leaving a large excess
Cover the mold with 3/4 of the peach (bottom and edges)
Alternate layers of fruit mixture and remaining peach, which should be well moistened
Cover with the edge of plastic wrap and place a slightly smaller plate on top
Position over the plate a weight of approximately 2 kg (2 long-life milk cartons) and let it chill for at least 12 hours
Demold the pudding by removing the plastic wrap
Decorate with strawberries, cherries, and raspberries and serve.
