Pudding with Parmesan and Strawberries

For the pudding with Parmesan and strawberries, first mix the Parmesan with the eggs, whipped cream and milk. Heat on a hot water bath, stirring, until the mixture thickens. Season with nutmeg and divide into 4 glasses. Chill in the refrigerator for about 1 hour.

In the meantime, wash, clean and dice the strawberries. Wash the thyme and mix into the strawberries together with the vinegar and powdered sugar. Leave to infuse in the refrigerator for about 30 minutes.

Just before serving, spread the strawberries on the Parmesan pudding and garnish the pudding with Parmesan and strawberries with the thyme.

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