Wednesday, October 2, 2013

Strawberry cake cream 


170 gr strawberry flavor yogurt, 170 gr sour cream, 12 gr vanilla powder, 5 tablespoon sugar, 300 gr fresh strawberry, 10 gr gelatin, 10 gr cream stabilizer-stiffener, 200 ml baking cream
Mix in a bowl the yogurt, sour cream and sugar and blend 150 strawberry with it.
Cut the other part of strawberry and put in the yogurt mixture. Prepare the gelatin with 4 tablespoon water, do not boil the water.
Beat the baking cream with the cream stabilizer.
Pour the lukewarm gelatin in the yogurt mixture, stirring continually the mixture. Use a spoon to add the baking cream to the yogurt mixture.


250 gr mascarpone, 100 ml baking cream, 200 ml coconut milk, 1 tablespoon lemon juice, 20 gr gelatin, 200 gr strawberry
Beat the mascarpone with the cream. With a hand blender blend the strawberry and pour into the mascarpone mixture. Pour the lemon juice and coconut milk into mixture.
Add the gelatin fix and whisk 4-5 minutes.

100 gr mascarpone, 200 ml baking cream, 100 gr icing sugar, 1 cup strawberry cubes or raspberry, cream stabilizer
Place the baking cream in the fridge before using with 20 minutes. Whisk together the cream with the stabilizer until you get a strong cream.
In different bowl mix the mascarpone with the icing sugar, add the strawberry and mix it. Carefully add the baking cream to the strawberry cream.

350 gr frozen strawberry, 75 gr sugar, 250 ml cold baking cream, 175 ml sour cream, 150 gr gelatin, 2 tablespoon corn flour, 75 gr icing sugar
Cook the frozen strawberry with the sugar and 2 tablespoon water until your get a mixture like a jam. Mix the corn flour with a bit of water and add to the strawberry mixture. Let it to cool.
Mix the gelatin with 2 tablespoon water and bring it to a boil.
Whisk together the icing sugar with the baking cream until you get a strong foam. Carefully add the strawberry mixture to the cream mixture. Pour the sour cream and gelatin to and mix it carefully.



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