- 150 g (5.30 oz) fresh strawberries, rinsed
- 125 ml (5.27 oz) soy cream
- Cane sugar
- Sesame seeds
Process the strawberries in a mixer or food-processor until liquidized. Pour the soy cream and the strawberries into a pan. Let the mixture cook over gently heat until it starts to boil. Add the agar-agar and let it cook for further 2-3 minutes. Put off the heat and pour the mixture into some small-coffee-cup. Let them cool. When at room temperature, put the small-coffee-cups in the fridge for a couple of hours. As I wasn’t satisfied by the sweetness of this pudding, I added a caramel-like mixture to it. Put a non-stick pan over gently heat. Add two tablespoons of cane sugar. Let it cook until the sugar is melted and sticky. Don’t taste the hot caramel! Pour the hot caramel on the top of the pudding and add some sesame seed.