Elderberry cream with strawberry sauce

Name: Elderberry cream with strawberry sauce
Cook time: 25 min
Total time: 25 min
Yield: 8
Ingredients: 4 sheets white gelatine; 500 ml Milk; 3 Eggs (Gr. M); 4 Egg yolk (Gr. M); 150 ml Elderflower syrup; 250 g Whipped cream; 600 g Strawberries (TK); 100 g Sugar

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 8

4 sheets white gelatine
500 ml Milk
3 Eggs (Gr. M)
4 Egg yolk (Gr. M)
150 ml Elderflower syrup
250 g Whipped cream
600 g Strawberries (TK)
100 g Sugar

Directions

1
Soak gelatine in cold water. Heat milk. Mix eggs, egg yolk and syrup in a bowl. Whip until thick and creamy in a hot water bath, then gradually add hot milk. Continue stirring slowly until the cream thickens slightly. Squeeze the gelatine and dissolve in the hot cream. Place in a cold water bath and allow to cool, stirring frequently.
2
Whip the cream until stiff and fold into the cold elderberry cream. Pour into eight glasses (each containing approx. 200 ml) and chill for at least 3 hours.
3
Defrost the strawberries. Mix with sugar and puree finely with a hand blender. Serve with elderberry cream.