Strawberry Protein Pud

• 180ml Organic Whole Milk
• 60ml Double Cream
• 1 large scoop Strawberry Protein Powder
• ½ tablespoon unflavoured Gelatin Powder
• 1 tbsp Cold Water
• 3-4 fresh Strawberries, crushed

Step 1

In a small bowl, sprinkle the gelatin powder evenly over the cold water. Let it sit for 5-10 minutes to bloom (it will become thick and spongy).

Step 2

In a small saucepan, combine the whole milk and double cream. Heat over medium heat, whisking constantly, until the mixture is smooth and just starting to simmer around the edges. Do not boil.

Step 3

Remove the saucepan from the heat. Whisk in the strawberry protein powder until it is fully dissolved and the mixture is smooth.

Step 4

Add the bloomed gelatin to the warm milk mixture and whisk gently but thoroughly until the gelatin is completely dissolved and no granules remain.

Step 5

Stir in the finely crushed fresh strawberries.

Step 6

Pour the strawberry mixture into ramekins.

Step 7

Cover the dish with plastic wrap (pressing it directly onto the surface of the pudding to prevent a skin from forming) and pop in the freezer for an hour. This speeds up the setting process. After an hour, transfer to the fridge until set completely - approximately another hour.