Today we have a fruity, sophisticated dessert with strawberries for you.
Your #Landhaus team wishes you bon appétit!
Ingredients:
Almond cream:
- 750 g milk
- 100 g peeled almonds
- 100 g sugar
- 12 sheets white gelatine
- 400 g cream
strawberry blossoms:
- 1 kg strawberries
- 2 tbsp honey (liquid)
- 100 g grapefruit juice
- 2 tbsp sugar
Preparation:
Almond cream:
Pour cream with vanilla sugar into the mixing bowl (without mixer attachment), turbo, you can hear when the cream is ready and the blade "runs into empty space". Decant and chill. Rinse the mixing bowl and dry well. Soak the gelatine according to the packet instructions. Put the almonds into the mixing bowl and grind for 10 seconds/speed setting 7. Add the milk and sugar and bring to the boil for 8 mins./ 100°C/speed setting 2. Squeeze out the gelatine, add to the hot almond milk and dissolve for 20 seconds/speed setting 2. Chill.
As soon as the mixture starts to thicken, add the whipped cream and stir in for 15 seconds/speed setting 2. Transfer the mixture to a bowl and refrigerate for approx. 2 ½ hours. Rinse the mixing bowl.
Strawberry blossoms: Put the sugar into the mixing bowl and pulverize for 10 seconds/speed setting 10 and decant. Wash the strawberries, drain well and cut into slices. To make the marinade, put the liquid honey and grapefruit juice into the mixing bowl, mix for 10 seconds/speed setting 4, pour over the strawberry slices and marinate for a quarter of an hour. Drain the strawberry slices and arrange in a flower shape on 8 plates. Using a tablespoon, cut out dumplings from the almond cream and arrange them on the strawberries. If desired, dust the strawberries with powdered sugar just before serving.
Photo: Mechthild Bogoslaw
