草莓巴伐利亚

草莓巴伐利亚

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A European favourite with a Japanese twist. This luscious, creamy dessert combines the sweetness of ripe strawberries and the richness of double cream with the tartness of drinking yoghurt for a flavour that is sweet but not overpowering. This recipe also uses kanten gelatin powder instead of regular gelatin, making it suitable for vegetarians as well.

材料

20 strawberries, plus extra for decorating
100ml double cream, plus extra for decorating
100ml drinking yoghurt
4 tbsp sugar
15g kanten gelatin powder
50ml hot water

做法

  1. Get your blender and mix all the ingredients except for the gelatin.
  2. Mix the gelatin powder with the hot water.
  3. Add the gelatin to the blender and mix again.
  4. Pour into a container and refrigerate for minimum 1 hour.
  5. Decorate with extra strawberries and cream. Enjoy cold.