Lemon liqueur cream with strawberry sauce

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Soak gelatine in cold water. Wash the rosemary, shake dry. Cut the vanilla pod lengthwise and scrape out the pulp. Bring liqueur, rosemary, vanilla pulp and pod to the boil and simmer for 4 minutes, pour through a sieve. Whisk egg yolks, 100 g icing sugar and lemon juice over a hot water bath until thick and creamy, slowly adding liqueur stock.

2. 2

   Squeeze the gelatine, dissolve lukewarm. Stir 2 tablespoons of cream into the gelatine. Stir the mixed gelatine into the rest of the cream. Chill until it begins to set. Fold in yoghurt and cream. Whip the cream and 25 g icing sugar with the whisk of the hand mixer until stiff and put it in a cool place. Rinse 4 cups with cold water, spread the cream in them and chill until firm. Wash, clean and slice the strawberries. Mix with 25 g icing sugar. Puree half with a hand blender.

3. 3

   Whip the cream and 25 g icing sugar with the whisk of the hand mixer until stiff and put it in a cool place. Rinse 4 cups with cold water, spread the cream in them and chill until firm. Wash, clean and slice the strawberries. Mix with 25 g icing sugar. Puree half with a hand blender. Fold in the remaining strawberries. Turn out the jellied cream and arrange on a plate with the strawberries and vanilla pod

4. 4

   6 hours 45 minutes waiting time

Nutrition Facts

KCAL
610 kcal

CARBS
62 g

FATS
26 g

PROTEINS
10 g