I love fresh seasonal fruits, this year its been raining strawberries in the place I live. I love to source for ingredients that are readily available and try recipes to blog about them ;-) call me crazy that's understated. With a hectic weekend, Monday started off with all the agenda and to me cooking is therapeutic and with fruits I never say no. Today I wanted to kill time usefully hence churn'd out this simple dessert with pureed strawberries, condensed milk, milk and agar agar, the result was a simple delightful pudding that is free of eggs. If you are not sure what to make with strawberries this season, now you know :P. Its definitely a must try if you are a strawberry-holic or pink lover ;-).
Long ago I tried using gelatine and feel sick in my stomach. Later I gotto know that gelatine was made of animal bones and I was shocked. Never did I ever go near gelatine again. China grass (vegetarian counterpart to gelatine) is the new gelatine that is safe and accepts well with me, a great gelling agent in puddings or custards. From a personal experience I felt that china grass gives a more light feel to the dessert compared to gelatine.
