Strawberry Cream Dessert
Strawberries blended into a milk, cream and cream cheese base, set with strawberry gelatine and chilled for three hours. No oven, and it makes eight glasses.
Servings: 8
Calories: 181kcal
Ingredients
- 1 lb strawberries 350 g blended, 150 g chopped
- 1 cup sugar
- 2 tablespoons cream cheese gives body and a faint tang against the sweetness
- 1 cup milk
- 400 g cream liquid cream, not whipped
- ½ cup hot water for dissolving the gelatine
- 1 packet strawberry gelatine the flavoured kind: it sweetens as well as sets
Instructions
- Dissolve the gelatine in the hot water, stirring until there are no lumps. Set it aside.
- Blend 350 g of the strawberries and set aside.
- Heat the milk, cream, cream cheese and sugar together. Once it is lukewarm rather than hot, stir the gelatine mixture again and add it in.
- Stir until everything has dissolved, take it off the heat and add the blended strawberries.
- Chop the remaining 150 g of strawberries into small pieces, add them to the mixture and stir.
- Pour into glasses or a dish and refrigerate for at least 3 hours.
Notes
Gelatine is protein and heat damages it, which is why the base has to be lukewarm rather than hot when the dissolved gelatine goes in. Boiling it will give you a dessert that never sets properly. Add the blended strawberries off the heat for the same reason, and because their colour dulls when cooked. Three hours is the minimum for a set this soft; overnight is better and it turns out of a mould more cleanly. If you want a firmer dessert, use unflavoured gelatine as well, though you will then need to add more sugar since the flavoured packet is doing part of that work.
Nutrition
Calories: 181kcal | Carbohydrates: 29g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 19mg | Sodium: 74mg | Potassium: 232mg | Fiber: 1g | Sugar: 29g | Vitamin A: 161IU | Vitamin C: 12mg | Calcium: 162mg | Iron: 1mg