Puree 160 g strawberries with 100 ml cold water using a hand blender (hand blender). Then add the cornstarch and puree / mix well again. Heat the cream with 250 ml of water and the bourbon vanilla sugar in a saucepan. Then add the strawberry mixture and heat briefly with a whisk while stirring. Add 2-4 tablespoons of agave syrup or acacia honey as required or according to the desired sweetness, stir in. Pour the still warm pudding into bowls.
For ripe strawberries, I recommend leaving out the agave syrup or acacia honey entirely.
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