Strawberry Sauce Poppy Milk Dessert
For the custard:
One fingerless sugar from 1 cup
2 tablespoons of starch
3 tablespoons of flour
2 tablespoons of the blue poppy
1 tablespoon of butter
1 packet vanilla
For the strawberry sauce:
1 cup of strawberry puree
1 teaspoon of heaped starch
2 tablespoons of sugar
For the top: Powder green pistachio
- The Water Glass I used measuring 200 ml.
1Put all the ingredients except butter and vanilla in the pot and mix them well. After it’s cooked, add the butter and vanilla and whisk.
I used a hollow mold, or it is not a problem. You can put it in bowls or cups.
2Let’s fill the mold that I have soaked in with the poppy pudding.
When it comes to room temperature, let’s put it in the closet and keep it in the fridge for 1 night if you have at least 6-7 times.
Let’s prepare the strawberry sauce that is close to getting out of the fridge.
Let’s prepare a cup of strawberry puree from rondo.
3Put it in a suitable pot, add starch and sugar, mix it well, take it on the stove and cook it by stirring constantly.
Then let it cool completely.
4Let’s take out the poppy pudding, which has rested enough in the fridge, take it out of the mold, and put it on the serving plate by slightly moving it with our hands.
Let’s put the completely cooled strawberry sauce in the middle pit.
Let’s decorate it as you wish and put it in the closet. After 2-3 hours of rest, the bon appetit is ready to serve.