Wild Strawberry Cream with Almonds

Ingredients

• 400 g wild strawberries
• 2 tbsp sugar
• 8 sheets white gelatin
• 0.5 Vanilla pod
• 250 ml milk
• 2 egg yolks
• 4 tbsp sugar
• 200 g whipping cream
• 1 pinch salt
• 2 tbsp almond flakes

Instructions

1. 1.

   Wash the strawberries, drain and remove stems and leaves. Set aside 50 g for decoration; blend the rest with sugar in a blender until smooth. Strain through a sieve. Soak gelatin sheets in cold water.

2. 2.

   Split the vanilla pod lengthwise and scrape out the seeds. Add the pod and seeds to the milk, bring to a boil, then remove the pod. Whisk egg yolks with sugar over a double boiler until frothy; slowly pour in hot milk while whisking until thickened.

3. 3.

   Remove from heat, squeeze out excess water from gelatin and stir into warm custard. Place custard in a cold water bath and whisk until slightly cooled. Fold in strawberry puree. Pour cream into a shallow bowl and chill.

4. 4.

   Beat cream with a pinch of salt until stiff peaks form. When the custard starts to set, fold in whipped cream, pour into glasses, and refrigerate for 2–3 hours. Garnish with almond flakes and remaining strawberries before serving.