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Working hours: about 30 minutes /Cooking time: up to 10 minutes / Difficulty: light / calorie pp: Unspecified
Ingredients for 12 glasses of 2.5 dl each
| strawberry jar | |
| 400g | strawberry (1) |
| 60g | candy (1) |
| 3 pages | gelatin (1) |
| 2 | small egg yolk |
| 100 grams | sugar (2) |
| 50 grams | whipped cream (1) |
| 7 pages | Orange juice |
| gelatin (2) | |
| 500g | yogurt |
| 670g | cream, whipped (2) |
| Something | Ready-to-eat biscuits |
| 150g | strawberry (2) |
| 50 grams | candy (3) |
preparation
Preparations
- Put the gelatin leaves (1) in warm water with a little water and dissolve. Puree the strawberries (1) with the sugar (1). Dissolve the gelatin in it. Refrigerate until almost solid. Take the egg yolks and sugar in a semicircular bowl and place them over the boiling water. Beat everything with a whisk. Gradually mix it with orange juice. Dissolve the soaked gelatin sheets (2) in warm foam while whisking. Take the bowl off the heat and put it in cold water. Beat cold there with a whisk.
- Gently fold in the yogurt and whipped cream. refrigerated
- Prepare the strawberries (2), cut them in half and mix them with 2-3 tablespoons of strawberry jelly.
to serve
- First, pour some of the yoghurt cream into suitable glasses.
- Cover with some strawberry jelly. Pour the yogurt mixture again. Then pour some strawberry jelly on it again.
- Now put a 2 to 3 mm thin layer of biscuit on top. Cover again with the strawberry jelly and yogurt mixture. Refrigerate the yogurt mixture until it hardens a bit.
- Just before serving, cover the contents of the glass with a few pieces of strawberries (2).
- Finally, decorate the dessert with a sprig of lemon balm or basil. Or sprinkle some chopped pistachios.
Source : Blick
I am Dawid Malan, a news reporter for 24 Instant News. I specialize in celebrity and entertainment news, writing stories that capture the attention of readers from all walks of life. My work has been featured in some of the world’s leading publications and I am passionate about delivering quality content to my readers.
