Sour Cream with Strawberry Puree

1. rinse, clean, quarter and crush strawberries. Reserve a few for garnish. Fold in 60 g sugar and the raspberry brandy. Soak the gelatine separately in cold water.

Beat the egg yolks with the remaining sugar and the vanilla sugar until creamy. Fold in sour cream, juice of one lemon and zest. Squeeze the gelatine and let it separately drip at low temperature. Quickly fold the red gelatin into the strawberry puree, the white gelatin into the sour cream. Leave both creams to cool for about 20 minutes. 3.

Whip the cream until stiff and fold it into the sour cream.

4. alternately pour the sour cream and the strawberry puree into a large or

or 4 small glass bowls and fold through with a fork to form a marbled cream. Set aside to cool for another 1 hour, then bring to the table.

As a menu suggestion:

Entrée: carrot-apple crudités.

Main course: Chicory casserole with ham and cheese sauce

Dessert: Sour cream with strawberry puree

35 min

Per unit

Tip: Always use an aromatic ham, it will give a wonderful touch to your dish!

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