| 1. |
For the strawberry sauce, mix the cornflour and sugar in 1 teacup of water and cook while stirring continuously. |
2. |
When the sauce is thick and clear, remove from the heat. |
3. |
Add the strawberry puree and lemon juice and mix well. Chill. |
4. |
For the pudding, boil the milk with the sugar. |
5. |
Mix the China grass in 1 teacup of cold water and boil on a slow flame until it dissolves completely. |
6. |
Add the China grass mixture to the boiling milk and boil again for 2 minutes. |
7. |
Strain the mixture and cool. |
8. |
Add the vanilla essence. |
9. |
Rinse moulds of the desired shape with water and pour the mixture into them. Put to set in the refrigerator. |
