Crema di Fragole
- 50 g roasted almond flakes
- 60 g white chocolate 300 g strawberries
- 200 g whipping cream 50 g egg yolks 100 g egg whites
- 200 g mascarpone
- 65 g sugar 8 g (or 4 sheets) of gelatine
Roast the almond flakes until golden brown. Place the gelatine sheets in cold water. Beat the egg yolks and sugar until you get stiff peaks, add mascarpone, and beat into a smooth cream. Pour the cream into a bowl. Beat the whipping cream into stiff foam and add to the egg yolk/mascarpone cream. Beat the egg whites, add to the cream and stir until smooth. Melt the gelatine in a pan. Add a small amount of the previously prepared cream and stir until the mixture becomes smooth. Now pour the gelatine into the cream while briskly stirring the mixture. Refrigerate the cream for 30 minutes. Wash, hull and slice the strawberries. Grate the chocolate. Take some glasses and measure 50 g of cream into each, then place the strawberry slices with the cut side facing outward into the glasses. Add another 50 g of cream. Cover the cream with roasted almond flakes and grated chocolate.