Place the gelatin sheets in a shallow dish and cover completely with cold water. Let them soak for 5-10 minutes until they become very soft and pliable. Once softened, gently squeeze them with your hands to remove all excess water. Set aside.

In a small saucepan, combine the whole milk, heavy cream, and granulated sugar. Place the pan over low heat. Warm the mixture gently, stirring frequently with a silicone spatula, just until the sugar is completely dissolved. The goal is to warm it to about 50°C (122°F); do not let it boil. Once the sugar is dissolved, remove the pan from the heat immediately.

Add the softened, squeezed gelatin sheets to the warm milk mixture. Stir continuously and vigorously for about 1-2 minutes until the gelatin has melted completely and there are no visible strands or lumps.

To ensure an ultra-smooth texture, pour the milk mixture through a fine-mesh sieve into a large measuring jug or bowl. This catches any undissolved bits.

Then, divide the mixture evenly among your desired serving glasses or containers. Gently tap each container on the counter to release any air bubbles.

Carefully transfer the containers to the refrigerator. Allow the pudding to chill and set completely for at least 4 hours, or preferably overnight.

Once fully set, spread a generous layer of strawberry jam over the top of each pudding.

Pipe or dollop whipped cream on top.

Finish by garnishing with fresh strawberry slices and other fruits of your choice. Serve immediately.