Strawberry Crème Rushed

Rating: 5.00 / 5.00 (1 Votes)

Total time: 1 hour

Servings: 4.0 (servings)



Rinse strawberries briefly in cold water. Pluck off stems. Drain well. Set aside about 8 small fruits. Mash the remaining strawberries with a fork or possibly with a hand blender. Add 2 tablespoons sugar. Leave to infuse for 10 to 15 min.

Soak gelatine in cold water.

Mix the egg yolks with the remaining sugar and the milk and place over a saucepan with water. Bring water to a boil at low temperature. Whisk the yolk mixture over the water bath until it becomes creamy and begins to thicken.

Squeeze out gelatin. Pour into the hot but not boiling cream. Remove from heat and stir until gelatin is completely dissolved.

Remove cream from water bath and let cool. Just before it is firm, whip whipped cream with sugar and egg whites until stiff. Pour some of the whipped cream into a piping bag for garnishing. Fold the remaining whipped cream into the strawberry cream.

Rinse a round bowl with cold water. Pour in the cream. Cool and set in the refrigerator for about half an hour.

Before serving, run the bowl briefly under hot water. Turn the cream out onto a plate. Bring to the table garnished with the whipped cream and the reserved strawberries.

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