Marbled strawberry soured milk

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Directions

1. 1

   Wash the strawberries and, except for 6 pieces for decoration, clean and cut smaller. Wash lemon hot and cut in half. Squeeze one half, cut the other half into slices. Finely puree the strawberry pieces and lemon juice. If necessary, pass through a sieve. Put approx. 4 tablespoons of puree aside

2. 2

   Mix the remaining strawberry puree and soured milk. Season to taste with sugar. Whip the cream until stiff, allow the vanillin sugar to trickle in. Fold the cream into the soured milk

3. 3

   Spread strawberry soured milk in 4 dessert bowls. Spread the rest of the puree on top and pull through a little with a spoon handle

4. 4

   Halve remaining strawberries and put them alternately with lemon wedges on 4 wooden skewers. Place on the strawberry soured milk and decorate with lemon balm

5. 5

   On hot summer days the strawberry soured milk is also very popular as ice cream. Fill it into ice-stick tins, close them and freeze for at least 6 hours. Eat within 10-14 days

Nutrition Facts

KCAL
250 kcal

CARBS
31 g

FATS
11 g

PROTEINS
66 g