Strawberries with Prosecco cream

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Soak gelatine in cold water. Wash the lemons thoroughly, dab dry and finely grate the peel. Squeeze the lemons (8 tablespoons juice). Separate the eggs and chill the egg white. Cream egg yolk, 150 g sugar and vanillin sugar.

2. 2

   Stir in Prosecco and lemon zest. Squeeze the gelatine, dissolve over low heat. Stir in lemon juice, then stir into the cream and refrigerate for about 30 minutes. In the meantime wash the strawberries, drain well and clean them. Mix the strawberries and 100 g sugar and place in two large glass bowls. Whip the cream until stiff. At the very end, beat the beaten egg whites until stiff, adding 50 g of sugar. As soon as the cream starts to gel, fold in the cream and beaten egg whites. Pour the cream over the strawberries and chill for about 1 hour.

3. 3

   Mix the strawberries and 100 g sugar and place in two large glass bowls. Whip the cream until stiff. At the very end, beat the beaten egg whites until stiff, adding 50 g of sugar. As soon as the cream starts to gel, fold in the cream and beaten egg whites. Pour the cream over the strawberries and chill for about 1 hour. Decorate with mint

4. 4

   With 12 people:

Nutrition Facts

KCAL
320 kcal

CARBS
37 g

FATS
12 g

PROTEINS
8 g