John Myers
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Utilization of Leftovers – Strawberry Cream
The perfect utilization of leftovers – strawberry cream recipe with a picture and simple step-by-step instructions.
Utilization of leftovers – strawberry cream
Vanilla sprinkles
- 50 g Wheat flour 405
- 1 pinch Salt
- 30 g Raw cane sugar
- 30 g Butter, cold
- Vanilla extract (Barbados) to taste
Strawberry cream
- 250 g Yogurt, homemade
- 2 tbsp Raw cane sugar
- Vanilla extract (Barbados) to taste
- 100 ml Cream (previously whipped until stiff)
- 125 g Strawberries (rest) – farm
- Suralose (sprinkle sweetness) to taste
miscellaneous
- 125 g Strawberries (rest) – farm
- Vanilla extract (Barbados) to taste
- 1 stem Strawberry mint (garden)
Vanilla sprinkles
- Put wheat flour, salt, raw cane sugar, vanilla extract and cold butter in a mixing bowl. Then process these into sprinkles with a hand mixer. Preheat the oven to 220 degrees. Then spread the crumble on the baking sheet and bake for 8 to 10 minutes, depending on the oven. Then take it out and let it cool down on the tray.
Strawberry cream
- Put the yoghurt, raw cane sugar and vanilla extract in a bowl and stir everything together. Fold in the previously whipped cream and set aside. Sort and chop 125 grams of strawberries and place in a tall container. Sprinkle / drizzle with suralose and vanilla extract. Take hand blender and puree.
- Pull the strawberry puree through the cream like a marble. Take a plate and pour the strawberry cream on it. Break the cooled vanilla sprinkles and spread them. Sort the other 125 grams of strawberries, cut them into small pieces and also place them on the flat plate. Serve with strawberry mint.
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