Strawberry Jam Pudding

500 ml of cream;

50 g of sugar;

1 tablespoon of Christmas tea;

2 gelatin sheets;

Strawberry jam qb;

1. In a small saucepan, heat the cream with the sugar and tea. Let it heat up well, but do not boil. Turn off the heat and let the infusion rest, covered, for 5 minutes.

2. Soak the gelatin sheets in a bowl of very cold water. Strain the infusion, while still hot, through a fine mesh strainer.
Adjust the sugar if necessary (be careful not to make it too sweet, as you will be adding the strawberry jam when serving). Drain the gelatine leaves well and, stirring constantly, dissolve them completely in the infusion.

3. Pour the cream into shot glasses or small, deep glasses. Be careful not to overfill. Refrigerate for at least 4 hours to allow the gelatin to solidify. Before serving, add a layer of strawberry jam.