John Myers
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Strawberry Cream in Biscuit Coating with Prosecco Vanilla Sour Cream
The perfect strawberry cream in biscuit coating with prosecco vanilla sour cream recipe with a picture and simple step-by-step instructions.
For the biscuit coat:
- 8 Pc. Egg yolk
- 300 g Sugar
- 1 Msp Salt
- 1 Msp Baking powder
- 8 Pc. Protein
- 150 g Flour
- 150 g Potato starch
- 30 g Baking cocoa
For the strawberry cream:
- 190 g Strawberries
- 100 g Sugar
- 120 g Skimmed milk yogurt
- 6 leaf Gelatin
- 100 g Cream
- 1 packet Vanilla sugar
- 1 Msp Grated tonka beans
For the Prosecco vanilla sour cream:
- 150 g Sour cream
- 100 g Sugar
- 1 Pc. Vanilla pod
- 1 Msp Tonka bean
- Prosecco
- Preheat the oven to 180 degrees circulating air. Separate the eggs. Be careful not to let the egg yolk drip into the egg white, otherwise the egg white can no longer be beaten until stiff. Use one bowl for the egg white and one bowl for the egg yolk. The bowl for the egg yolks must be larger because the dough is finished in this bowl.
- Beat the egg whites with a hand mixer on the highest setting until stiff. Then beat the egg yolks, sugar and salt until frothy. Then sift the flour, starch and baking powder into the egg yolk mixture and stir in. Then the stiffly beaten egg whites can be carefully lifted under the dough. Color a quarter of the dough with baking cocoa and pour into a piping bag.
- Spread the light-colored dough very thinly on a baking sheet lined with baking paper. Use the dark dough to paint a pattern in the light dough. Bake the dough in the oven for about 8-10 minutes at 180 degrees until golden brown. If the dough is baked, it comes out of the oven, has to be covered with a clean tea towel and allowed to cool. Line a mold with the cut dough.
- Wash and clean the strawberries. Puree the strawberries with the grated tonka bean, yoghurt, vanilla sugar and the sugar until foamy (approx. 5 minutes). Let the mass run through a sieve so that the kernels are filtered out.
- In a liter measure, whip the cream with the hand mixer on the highest setting until stiff. Now the jellied strawberry puree and the whipped cream are mixed together. The finished strawberry cream can now be filled into the biscuit molds that have already been made. The finished tartlets now have to be in the refrigerator for about 2 hours and can then be turned out of the mold.
- For the vanilla prosecco sour cream, stir the sour cream and sugar in a bowl until smooth. Then halve the vanilla pod and scrape out the pulp of the vanilla. The pulp goes with the sour cream, as does the freshly grated tonka bean. Now stir the sour cream again until smooth and fill up with prosecco as desired until it becomes a creamy sauce.
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