Ingredients / Shopping List
4 macaroon biscuits250g English strawberries125g strawberry yoghurt3 leaves gelatine50ml water200g crème fraiche2 tablespoon strawberry jam150 ml double cream
Prep to Cook: 4 serving glasses, jug, tablespoon, vegetable knife and chopping board, spatula, kettle, basin, teaspoon, fine sieve, cup
Place the gelatine sheets into cold water in a basin or measuring jug. Allow to soften for 10 minutes.
Cooks Know How: Using gelatine leaves can be scary. Remember to soften the leaves first and then let them dissolve in freshly boiled water. Check the mixture is clear before you add it to the other ingredients. Making a set mixture requires some chilling time so make space in the refrigerator. These desserts look special and make the most of seasonal fruits. Chopping, mixing, blending and chilling allows for a creative approach so make the most of serving dishes to add value to this dessert.