Lemon-wine cream on strawberry puree

AUTHOR
Kristopher Marks
DIFFICULTY
easy
RATING
4 5
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 4 sheets white gelatine
  • 1 untreated lemon
  • 1/4 l dry white wine
  • 7-10 Tbsp or white grape juice
  • 3 TABLESPOONS Sugar
  • 125 g Whipped cream
  • 1 package Vanillin sugar
  • 400 g Strawberries
  • 7-10 Tbsp lemon balm or
  • 7-10 Tbsp Woodruff

Directions

  1. 1

    Soak the gelatine in cold water. Wash lemon hot, grate some peel, squeeze juice. Heat 4 tablespoons of wine. Squeeze the gelatine and dissolve in it. Stir into the remaining wine. Stir in grated lemon peel, juice and 2 tbsp. sugar. Chill until the wine begins to gel

  2. 2

    Whip cream and vanilla sugar until stiff. Fold into the jelly mixture. Pour into 4 portion moulds (each with a capacity of approx. 1/8 l) or a large mould. Chill for at least 5 hours.

  3. 3

    Wash the strawberries and, except for 4 pieces for garnishing, clean them. Puree the strawberries and 1 tablespoon of sugar

  4. 4

    Dip the moulds briefly in hot water and turn the cream out onto 4 dessert plates. Spread the strawberry puree all around. Decorate with the remaining strawberries and possibly woodruff

  5. 5

    If you take grape juice, make the mixture with less

  6. 6

    Season to taste with sugar or a little more lemon juice

Nutrition Facts

KCAL
220 kcal
CARBS
15 g
FATS
10 g
PROTEINS
3 g

Categories & Tags

Dessert