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1
Remove the stems from the strawberries and gently wipe them dry with a soft towel.
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2
Cut out a 1 cm deep cross from the stem side of the strawberries.
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3
Place the strawberries into a deep heat-resistant dish.
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4
Coat lightly with the PAL Sweet, lemon juice, and liqueur.
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5
Cover with plastic wrap and microwave for 3 minutes at 500 W. Remove the wrap and microwave for 2 minutes to finish making the strawberry sauce.
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6
Place the tofu in a heat-resistant dish and microwave uncovered for 2 minutes at 500 W. Drain the liquid through a strainer.
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7
Place the gelatin in a heat-resistant dish and add 50 ml of milk out of the specified amount to soak the gelatin.
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8
Put Step 4 and the PAL Sweet into a food processor.
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9
Blend until there are no lumps.
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10
After mixing in the soy milk, the remaining milk, and the liqueur, add Step 5, which has been microwaved for 20 seconds, and mix it in.
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11
Fill the pudding cups halfway with the mixture and chill in the freezer for 5 minutes until hardened.
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12
Add 50 ml of Step 3 to the remaining Step 7 and blend together to make the strawberry pudding.
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13
Pour Step 9 on top of Step 8 and chill in the refrigerator for 2 hours until hardened.
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14
Top with the remaining Step 3 to finish.
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15
If children will be eating this, use vanilla or strawberry essence in place of the liqueur!
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16
It's up to you.
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17
This simple tofu pudding is what helped me come up with the idea.
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18
Recipe for Strawberry Sauce.
