John Myers
Ingredients for 1 servings:
- 300 g white chocolate
- 100 g cornflakes
- 100 g almond(s), sliced
- 500 g strawberries
- 300 g cream
- 250 g quark
- 2 packs of cream stiffener
- 4 packets of vanilla sugar
Instructions
Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes
the perfect use for delicious strawberries
Melt the chocolate (I always do this in the microwave). I have to admit, I find white chocolate a bit tricky to melt. At first, it was still solid pieces, then suddenly it became completely lumpy… so I stirred in some cream. But I’m sure you’ll have a better time. Anyway, I simply mixed the chocolate with the cornflakes and sliced almonds, spread it in a springform pan, and put it in the fridge. It was supposed to stay there for 2 hours; mine stayed for 1.5 days. Then spread the strawberries on top. I halved them and arranged them nicely on the base. I pureed some strawberries with a little sugar and stirred them into the cream to give it a pink hue. But I think I could have skipped that. Whip the cream with vanilla sugar and cream stabilizer until stiff peaks form, then stir in the quark. Spread it on top of the strawberries. Decorate nicely with strawberries or sprinkles, or whatever…
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