Prepare the gelatin. The gelatin needs to be prepped by combining it with cold water before you begin making the budino. 

• For gelatin sheets: Soak sheets of gelatin in a bowl of cold water for 15 minutes.
• For gelatin powder: Place cold water in a small bowl and sprinkle with gelatin whisking with a fork. Set aside for 5 minutes. Stand the bowl in a heatproof bowl of hot water and stir until the gelatin dissolves. Do not boil gelatin!

Prepare the cream. Pour the milk and cream into a saucepan, add vanilla. Stir to combine and bring to a simmer, then remove from the heat.

Add gelatin to the cream. If you used gelatin sheets: Take the gelatin out of the cold water and squeeze out the excess, then add to the milk mixture. Stir until completely dissolved.

• If you used gelatin powder : Let it cool a little bit before adding to the mixture. Both mixtures (gelatin and cream ) should be a similar temperature to avoid any lumps.

Add rest of ingredients. Add sugar and egg yolks into a bowl and mix well with a whisk, add to the milk mixture and stir .

Prepare the molds. Pour the mixture into a single portion pudding molds, and let it cool in the refrigerator for at least 4 hours before serving. Overnight is better.

Prepare the strawberry sauce. Cut 1 cup strawberries into cubes, put in a pan with 2 tbsp sugar and the lemon juice and cook for 10 minutes or until strawberries reduce to pulp.

Serve. Garnish your pudding with a tbsp strawberry sauce and fresh strawberries cut into small pieces.