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Type of cooking:
Preparation time: 20 minutes
Cooking time: 2 minutes
Ingredients (serves 6):Method: To make the fruit jelly: Soak the gelatine in cold water. Put 120g strawberries, the sugar and mineral water in a pan and bring to the boil. Remove from the heat immediately, mix gently, add the drained gelatine and sieve to remove the seeds.
Cut 90g strawberries into round slices and layer them around the insides of 6 glasses. Put the rest into the glasses and fil lthe glasses half full with fruit jelly. Wash and de-stalk the rest of the strawberries and bring to the boil with 30ml water but no sugar this time. Add the gelatine while the mixture is still hot, sieve and leave to cool.
To make the light cream: Whip the cream, mix gently with the fromage frais and add a little sweetener. Add to the strawberry mixture gently and fill up the glasses with the mixture, smoothing over the tops. Refrigerate for an hour.
Decorate each glass with a strawberry cut in half (zigzag) and chocolate shavings.
Recipe from Pascal Pochon