Make a purée with the strawberries, then add the extra-fine sugar. Dissolve the gelatine in 300ml of hot water and stir well. Separate the egg whites from the yolks. Whisk the egg whites until they are stiff, then add to the cream and the other ingredients, mixing well. Place the mousse in the fridge to chill it until it’s time
Begin by whisking the single cream, until it is thin but not fully whipped. Separate the egg yolks and mix them with the milk, sugar, a pinch of salt and the puréed strawberries. Next, add in the whisked cream and mix thoroughly. Pour into a bowl and place in the fridge for at least 40 minutes, until the cream starts
Mix the sugar with the cottage cheese and the lemon zest. Add in the cream and whisk everything together, then put to one side. Make a sauce by beating together the strawberries and raspberry jam. Put the cottage cheese in moulds or individual bowls, then pour the strawberry sauce onto it. Place in the fridge for a minimum of 2
Liquidise the strawberries in a blender. Separate the 6 yolks from the eggs and keep the egg whites. Next, whisk the yolks with the whole egg, the strawberry juice and the sugar. Put everything into a flan mould then place in a bain-marie until the flan sets.
Rinse the strawberries to wash off any soil. Next, sprinkle them with a few drops of vinegar, then put them in the fridge for several hours, so that the vinegar takes effect (it makes the fruit secrete its natural syrup). Put the strawberry jam in a pan on a gentle heat and leave it until it has melted. Then put
Beat the eggs and sugar in a bowl until they turn white. Then add the flour, vanilla sugar and yeast, mixing together well. Tip the resulting paste into a round microwaveable mould that has been greased with butter to prevent the cake from sticking. Place the mould face-down on a plate in the microwave and cook for 10 minutes at
Wash the strawberries and put them in the blender, then add to this purée the juice of one lemon and the grated peel of the other lemon. Next add the condensed milk and whipped cream (spray cream may be easiest). Divide the mousse into glasses or individual bowls and place in the fridge for several hours, so that it cools
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