Desserts
175
Strawberry swirl
Preparation time: 40–50 minutes
Serves 6
Ingredients
300 g strawberries
50 g sugar
3 leaves of red gelatine
3 leaves of white gelatine
200 g soured cream
150 g natural yoghurt
2 tsp vanilla sugar
50 g sugar
250 ml double cream
Method
Soak the red and white gelatine
separately in cold water for approx.
10 minutes. Purée the strawberries with
the sugar. Remove the red gelatine
from the water and gently squeeze out
the excess water. Dissolve the gelatine
for approx. 15 seconds at 450 W. Mix
with a little strawberry purée, then stir
into the rest of the fruit, making sure it
is thoroughly mixed.
Combine the soured cream with the
yoghurt, vanilla sugar and sugar.
Remove the white gelatine from the
water and gently squeeze out the
excess water. Dissolve for approx.
15 seconds at 450 W. Mix with a little of
the soured cream mixture, then stir into
the rest of the soured cream mixture.
Refrigerate until the mixture begins to
set.
Whip the cream into stiff peaks and fold
into the soured cream mixture. Spoon
into serving dishes and swirl some
strawberry purée into each one. Chill
before serving.
Recommended settings
Dissolving gelatine:
Oven function: Microwave
Power level: 450 W
Shelf level: 1
Duration: 15 seconds
Summary of Contents for H 6000 BM
Page 1: ...Microwave combination oven cookbook ...
Page 2: ...2 ...
Page 9: ...9 ...
Page 191: ...Recipe booklet H 6000 BM M Nr 09 786 261 00 en GB ...
