Strawberries & cream verrine
| Recipe By: | Prue Leith Chefs Academy |
| Serves: | 12 portions |
Ingredients
- 50 g water
- 12 small leaves mint
- 4 strawberries for garnish
- 20 g caster sugar (second amount)
- 6 gelatine leaves
- 35 g caster sugar (first amount)
- 1/2 tsp vanilla paste
- 150 g low fat, plain, smooth cottage cheese
- 300 g low fat plain yoghurt
- 400 g strawberries
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Wash strawberries and remove the stalks. Place the strawberries in food processer and blend until smooth. Pass through a fine sift to remove the pips.
- Place water and sugar on the stove and cook until the sugar dissolves.
- Remove from the stove and allow to cool, once cooled add to strawberry puree.
- Place gelatine in a bowl covered with cold water and allow gelatin to sponge. This should take 5 minutes, then melt gently in the microwave.
- Whisk the strawberry mixture slowly adding melted gelatine. Continue whisking for 20 seconds after all gelatine is added. Strain the mixture to remove any lumps.
- Pour into fluted glasses leaving a space of 2cm from the rim. Place in the fridge and allow jelly to set.
- In the meantime, place cream cheese, yoghurt, vanilla paste and second amount of caster sugar in a stand mixer fitted with a whisk attachment. Beat ingredients until smooth and fluffy.
- When jellies are set fill the glass with the smooth cheese and yoghurt mixture. Keep in the fridge until ready to serve.
- Wash the strawberries for garnish. Remove the stalks and cut into quarters.
- Garnish the strawberry verrines with strawberry quarters and a sprig of mint.
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