Strawberry cream

Ingredients for 1 servings:

• 5 sheets of gelatin
• 200 g strawberries, fresh
• 150 g brown cane sugar
• 1 tbsp lemon juice
• 500 g mascarpone
• 200 ml whipped cream, fresh

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

perfect for filling cakes

Soak the gelatine in cold water. Wash and slice the strawberries, then finely puree them with the lemon juice and 50g of sugar. Combine the mascarpone with the remaining sugar and mix with the puree. Squeeze out the soaked gelatine and heat it in a saucepan until completely liquid (do not boil). Remove the pan from the heat and add 1-2 tablespoons of the mascarpone cream to the gelatine, stirring well, then stir into the mascarpone cream. Finally, whip the cream until stiff and fold in. Chill for a few minutes before further processing—especially if using the cream as a filling. Quick ideas for using the cream: – Using a simple sponge cake as a base, you can make a stunning strawberry cake. Fresh halved strawberries immersed in red glaze complete the cake. – Simply omit the gelatine, pour it into a dessert glass, top with fresh strawberries, a dollop of whipped cream and a few chopped pistachios and you have a quick sweet dessert.