Strawberry Cream
Creamy strawberry dessert is a recipe with fresh ingredients from the fruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g strawberries
- 5 sheets gelatin
- 2 tbsp almond kernels
- 250 ml milk
- 200 g whipping cream
- 0.5 lime (zest)
- 750 g rhubarb
- 200 g sugar
- 3 tbsp strawberry syrup
- 1 packet vanilla sugar
- 1 Egg white
- 50 g powdered sugar
- 1 packet vanilla sugar
- 50 g flour
- 0.5 tsp cocoa powder
- pistachios
Instructions
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1.
Soak gelatin in cold water.
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2.
Wash, trim and dice strawberries. Dissolve gelatin in a small pot over low heat until liquid, stir in milk and almonds, fold in whipped cream. Mix in strawberries and lime zest, pour into serving molds and chill for about 3 hours.
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3.
Wash, trim and cut rhubarb into pieces. In a pan lightly caramelize sugar, strawberry syrup and rhubarb. Simmer while stirring for about 5 minutes. Remove half of the rhubarb and set aside. Puree the rest. Stir in vanilla sugar.
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4.
Beat egg white until stiff, gradually adding powdered sugar, vanilla sugar and flour. Divide the mixture in half; fold cocoa into one half. Fill each portion into a small parchment paper piping bag. Pipe the lighter batter in zigzag on a parchment-lined tray, then pipe the darker batter beside it. Bake at 200°C for about 4 minutes. Remove. Spread rhubarb puree onto four plates. Pour strawberry syrup over it, arrange rhubarb pieces around. Serve with pastry and sprinkle chopped pistachios.
