Strawberry cream

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Method

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1. Heat the strawberry purée with the gelatine sheets (pre-softened in water) and the 2 tbsp sugar, stirring until smooth and the gelatine has dissolved.
2. If you like, add a few drops of red food colouring, then strain through a sieve.
3. Whip the cream with the 1 tbsp sugar into stiff peaks.
4. Stir the strawberry mixture into the whipped cream, a spoonful at a time.
5. Pour into a mould and chill for at least 3-4 hours. ⏱ Timer: 3 h

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

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