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