Italian Strawberry Pudding (Gelo di Fragole)
User Reviews
5
Italian Strawberry Pudding (Gelo di Fragole)
Description
To prepare, strawberry puree is blended with sugar and lemon juice, then cooked gently with cornstarch dissolved in cold water until it thickens to a pudding consistency. Controlling the heat prevents burning or overboiling, preserving the bright strawberry flavor. After thickening, the pudding is poured into individual cups and chilled for at least two hours to set.
Traditionally, it may be served topped with a drizzle of honey and a spoonful of crème fraîche, which adds a subtle richness and smoothness. Garnishing with small basil leaves offers a herbal contrast to the sweet fruit. The cool, silky texture and fresh strawberry taste make this dessert a light finish to a meal, especially in warm weather.
If avoiding dairy, the crème fraîche can be omitted without significantly affecting the pudding's integrity. Cooling fully before refrigeration helps avoid condensation and ensures even chilling throughout.
Ingredients
- 5 tablespoons cornstarch
- 1 pound strawberry stems removed and quartered
- 5 to 6 tablespoons raw sugar turbinado
- 1 lemon zested and juiced
- 1/4 cup crème fraîche for serving (optional, see note
- 1/4 cup honey or more to your liking, to finish
- basil leaves small or torn, for garnish
Instructions
- Dissolve the cornstarch. In a medium mixing bowl, whisk together the cornstarch and 1 cup of cold water. Mix until well combined, then set aside.
- Make a strawberry puree. Add the strawberries to the bowl of a large food processor fitted with a blade. Sprinkle the sugar and squeeze the lemon juice into the food processor with the strawberries. Close the lid and puree until the mixture is smooth. Taste, and if needed, add a little more sugar and run the processor again to combine (remember you will add honey at the end).
- Thicken the pudding. Transfer the strawberry puree to a saucepan set over medium heat. Pour in the dissolved cornstarch mixture and stir constantly as the mixture gently bubbles and thickens, about 5 to 7 minutes. (Manage the heat to avoid fully boiling or burning the mixture).
- Chill. Remove from the heat and pour the thickened strawberry mixture into dessert cups or small dessert bowls. Set aside to cool, then transfer to the fridge to chill for at least 2 hours (or overnight).
- Finish and serve. Add a dollop Crème Fraîche on top (if using) and drizzle with honey. Garnish with the lemon zest and basil leaves.
Notes
- The crème fraîche adds flavor and texture but can be omitted for a dairy-free version.
- Allow the pudding to cool fully at room temperature before refrigerating to prevent condensation and ensure even chilling.
- Optionally garnish with basil leaves for a fresh herbal accent.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4to 6
Amount Per Serving
Calories 2271 kcal
% Daily Value*
| Calories | 227.1kcal | 11% |
| Carbohydrates | 50.9g | 17% |
| Protein | 1.2g | 2% |
| Fat | 3.1g | 5% |
| Saturated Fat | 1.5g | 8% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 0.7g | 4% |
| Cholesterol | 8.5mg | 3% |
| Sodium | 7.8mg | 0% |
| Potassium | 207.1mg | 4% |
| Fiber | 2.4g | 10% |
| Sugar | 38.3g | 77% |
| Vitamin A | 103.2IU | 2% |
| Vitamin C | 66.9mg | 74% |
| Calcium | 35.9mg | 4% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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