Ingredients
Method
Prepare the Strawberry Puree:
- Wash and cut strawberries into small cubes.
- In a pan, cook strawberries with sugar over low heat for about 5 minutes, stirring occasionally until the sugar dissolves and the fruit softens.
- Use an immersion blender to blend the strawberries into a smooth puree. Set aside to cool.
Hydrate the Gelatin:
- Sprinkle gelatin granules over the milk in a small bowl. Stir lightly and let it sit for 3-4 minutes until it swells.
Heat the Cream:
- In a separate saucepan, heat the heavy cream over medium heat. Stir occasionally to prevent the skin from forming. Heat until tiny bubbles appear at the edges (but do not boil).
- Remove from heat and add vanilla extract.
Combine Gelatin with Strawberry Puree:
- Add the hydrated gelatin to the strawberry puree and stir to combine.
- Strain the mixture through a fine sieve into the warm cream to ensure a smooth texture.
Final Mix and Set:
- Stir everything together until well combined.
- Pour into individual ramekins or glasses and chill in the fridge for at least 4 hours (overnight is best for the flavors to fully develop).
Serve:
- Garnish with fresh basil leaves and drizzle with balsamic reduction just before serving, if desired.
Notes
- You can substitute Greek yogurt for cream for a lighter version of the dessert.
- If using frozen strawberries, ensure to thaw them completely and drain excess liquid before pureeing.
- If you'd like to make this dish vegetarian, substitute gelatin with agar-agar (about 1 teaspoon of agar-agar powder).