1 1/2 cup full cream milk
1 1/2 cup whipping cream or heavy cream
1 1/2 cup strawberry pulp made from about 250 gms of stemmed and hulled strawberries (I used my stock of fresh and frozen strawberry pulp)
1/4-1/3 cup sugar depending on your taste
1 tsp vanila extract
3 tsp agar agar powder (you can also use 3 tsp gelatin powder)
For strawberry compote
1 1/2 cup fresh or frozen strawberries washed, hulled and halved
1/4 cup water
3-5 tbsp sugar, depending on your taste
1 tsp lemon juice
1 tbsp rose water
Mix the milk and sugar and sprinkle the agar agar on top. Let it stand for 5 minutes until dissolved. Now switch on the flame and while stirring constantly, put the pot of milk on medium flame. If using gelatin, be careful not to boil the mixture. It should be just hot with small bubbles just starting to appear on the sides.
If using agar agar, you will need to boil the mixture until the mixture is smooth and creamy and slightly thickened. Remember to bring it to boil for just once and that should be good enough to dissolve the powder.
Now remove from flame and mix in the cream and vanilla. Whisk well. Next add the strawberry pulp and mix again. Check the taste and add more sugar if needed. If adding more sugar, bring the mixture back to the flame and stir constantly till the sugar dissolves.
Cool the mixture slightly to being warm. Meanwhile, lightly grease the serving bowls, if you wish to unmould. If not, just keep them ready to pour in the cream. Once the mixture has cooled slightly, pour the mixture into the prepared ramekins and chill till set.