500 g strawberries
1-2 tbsp icing sugar (confectioners sugar)
1 sachet gelatine
284 ml double cream, (heavy cream) whipped
langue de chat biscuits to serve
1-2 tbsp icing sugar (confectioners sugar)
1 sachet gelatine
284 ml double cream, (heavy cream) whipped
langue de chat biscuits to serve
method
1. Reserve a few strawberries for decoration. Rub the remainder through a nylon sieve with a wooden spoon; press hard to produce as much strawberry pulp as possible. Add icing sugar to taste.
2. Dissolve the gelatine in 2 x 15 ml spoons hot water in a bowl over a pan of boiling water. Stir the dissolved gelatine into the fruit puree.
3. Leave until on the point of setting, then carefully fold in the cream.
4. Spoon the mixture into 4 individual serving dishes and chill for 1-1/2 hours, until set.
5. Slice the reserved strawberries and use to decorate the individual fools.
6. Serve immediately, with lange de chat biscuits.
2. Dissolve the gelatine in 2 x 15 ml spoons hot water in a bowl over a pan of boiling water. Stir the dissolved gelatine into the fruit puree.
3. Leave until on the point of setting, then carefully fold in the cream.
4. Spoon the mixture into 4 individual serving dishes and chill for 1-1/2 hours, until set.
5. Slice the reserved strawberries and use to decorate the individual fools.
6. Serve immediately, with lange de chat biscuits.
serving amount
serves: 4
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