Ingredients
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30 ml cold Water
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200 g Strawberries
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100 ml crème de cassis ½ Lemon Juice
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10 Gelatine Leaves
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200 ml full- Cream Milk
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2 Egg
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100 g Caster Sugar
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100 ml Cream
Directions
Steps
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1
Done
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Lightly oil 12 small silicone moulds. |
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2
Done
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To make the CreamsPlace the water, strawberries, cassis and lemon juice in a blender and blend to a fine purée. Place the gelatine leaves in cold water and allow to soften. Pour the milk into a small saucepan over medium heat and bring to the boil. Meanwhile, whisk together the egg yolks and sugar in a glass bowl. When the milk starts to boil, slowly add to the egg mixture, whisking continuously. |
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3
Done
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Place the bowl over a saucepan of barely simmering water, and stir until the mixture is hot. Squeeze the excess water out of the gelatine and stir into the milk mixture until dissolved. Remove from the heat and strain. |
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4
Done
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Stir the strawberry purée into the milk mixture until fully combined. Pour the mixture into a large glass bowl and refrigerate for about 30 minutes to cool. Just before you remove the mixture from the fridge, whip the cream to the stiff peak stage, then fold it into the mixture. Spoon into twelve small moulds and refrigerate for about 2 hours or until set. Place each mould in a little hot water to loosen the creams. Turn out onto a plate, decorate and serve immediately. |
