Strawberries with Prosecco cream

Name: Strawberries with Prosecco cream
Cook time: 50 min
Total time: 50 min
Yield: 7
Ingredients: 8 sheets white gelatine; 2 untreated lemons; 8 fresh eggs (Gr. M); 150 g to garnish about 10 cherry tomatoes,; 2 packages Vanillin sugar; 1/2 l Prosecco; 1.5-2 kg Strawberries; 250 g Whipped cream; 7-10 Tbsp Mint

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 7

8 sheets white gelatine
2 untreated lemons
8 fresh eggs (Gr. M)
150 g to garnish about 10 cherry tomatoes,
2 packages Vanillin sugar
1/2 l Prosecco
1.5-2 kg Strawberries
250 g Whipped cream
7-10 Tbsp Mint

Directions

1
Soak gelatine in cold water. Wash the lemons, rub dry and finely grate the peel. Squeeze the lemons (approx. 8 tbsp. juice)
2
Separate eggs. Refrigerate the egg whites. Cream egg yolk, 150 g sugar and vanillin sugar. Stir in Prosecco and lemon peel. Squeeze the gelatine and dissolve over low heat. Stir in lemon juice by the spoonful. Then stir everything into the cream. Chill for about 30 minutes until it starts to gel
3
Carefully wash the strawberries, drain well and clean them. Cut large fruits in half. Mix with 100 g sugar and place in two large glass bowls
4
Beat the egg whites until stiff, adding 50 g sugar. Whip cream until stiff. Fold cream and beaten egg whites into the cream. Spread over the strawberries and chill for at least 4 hours. Garnish with mint if necessary.
5
The canapés taste great with a glass of prosecco. Baguette and butter go well with soup and in between. The rolls can also be served