Hildesheim Rose

Ingredients for 4 servings:

• 1 bowl of strawberries, fresh or frozen, approx. 500 g
• 1 pack of pudding powder (vanilla flavor)
• 500 ml milk
• 1 cup of cream
• 1 pack of cream stiffener
• 1 packet of vanilla sugar
• 1 bar of block chocolate
• some sugar to sweeten the strawberries
• 1 sheet of gelatin

Instructions

Working time approx. 40 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 40 minutes

Vanilla pudding with strawberries and cream

Hull and wash the fresh strawberries, remove the green parts, and place them in a bowl. If you have a large glass bowl, it’s great to use, as the Hildesheim Rose also looks great. Thaw frozen strawberries and thicken them with the juice and gelatin. To do this, soften the gelatin, dissolve it over low heat, and stir it into the juice that has formed during thawing. Place the thickened strawberries in a bowl and let it cool. For the vanilla pudding, mix the pudding mix with a little cold milk, bring the remaining milk to a boil, stir in the mixed mix, and bring to a boil. Pour the cooled pudding over the strawberries. Chill again. Whip the cream with vanilla sugar and cream stiffener (you don’t have to, but you can use it) until stiff peaks form and spread it on the vanilla pudding. Grate the chocolate bar and sprinkle it on top. A little tip: I personally prefer making it with frozen strawberries. I find the thickened juice makes the pudding itself much more aromatic and rounded. The dessert is inspired by the thousand-year-old rosebush in Hildesheim Cathedral. There are several variations of the recipe; depending on the family tradition, some people fold beaten egg whites into the pudding, while others mix the pudding with vanilla sauce. This recipe comes from my Grandma Lucie (who probably got it from her mother) and has been made this way in our family for years.