Two recipes: the first with raw strawberries and whipped cream, the second with stewed strawberries and mascarpone cheese.
Components
for 4 people
WITH RAW STRAWBERRIES
80 g petit beurre biscuits or digestive
25 g butter
5 g sugar (incomplete spoon)
200 g strawberries
1 whipped cream vanilla vanilla cream
200 ml of cold milk
WITH STEWED STRAWBERRIES
80 g petit beurre biscuits or digestive
25 g butter
200 g strawberries
1 tablespoon sugar
1 tablespoon lemon juice (for strawberries)
150 g mascarpone cheese
1 tablespoon powdered sugar
1 tablespoon lemon juice (for cheese)
Preparation
With raw strawberries
1. Grind the biscuits in a chopper or with a rolling pin.
Melt the butter in a small bowl, add the biscuits and sugar, and fry, stirring constantly, over a medium heat until the biscuits become crispy, ie. to creak as we stir it.
Spread the biscuits evenly on the bottom of the cups, then lightly align the bottom of the narrow cup, but do not press hard.
2. Strawberries are washed, cleaned and dried.
Separate 4 whole strawberries for decoration, cut the rest into smaller pieces.
3. Pour the whipped cream powder into the cold milk, stir and continue to mix for 3-4 minutes until a fine, soft cream is obtained.
Divide a portion of the cream into cups over the biscuits, approximately 3 tsp.
Put half the amount of sliced strawberries over the cream, then another row of cream and strawberries.
Finish with cream, flatten, decorate with a rosette of whipped cream and a whole strawberry.
With stewed strawberries
1. Put strawberries, crystal sugar and one tablespoon of lemon juice in a bowl. Cook, stirring, until sugar is dissolved and strawberries are softened, about 3-4 minutes.
Cool.
2. Grind the biscuits into a fine powder and mix them with the melted butter. Press the mixture into the bottom of the glass, not too hard.
3.Mix mascarpone cheese, powdered sugar and lemon juice. Who likes sweeter, can add more sugar.
4. Put cream cheese on the biscuits and strawberry sauce over the cream. Garnish with mint leaves.
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