Ingredients
Galatine: 15g(3~4ea)
Water: some
Cream: 500ml
Sugar: 150g
Venilla Essease: some
Strawberry: 200g
Icing sugar: 25g
Balsamic: 5ml
Mint: some
Method of preparation
1. Soak gelatine 'eaves in 2litres of cold water until soft.
2. Bring the cream to the boil on a casserole. Add sugar,
vanillaessence and the gelatin leaves
(which have been squeezed of excess water).
3. Cool mixture to at least 35℃ and pour into any suitable dishes, ensuring enough room for
the strawberries. Wrap and place in the fridge
4. Wash the strawberries, discard the leaves and cut into 5cm cubes.
5. Marinate strawberries with icing sugar and blasamic vinegar. Place in the fridge for fridge for
at least I hour to create a compote.
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