Ingredients
250ml cream
250ml fresh strawberry purée
2½ unflavoured gelatin
90ml cream (warm)
90 white sugar
1½ tsp vanilla extract

Method

Pour 90ml cream into a saucepan and stir in the gelatin leaves, together with the sugar, and set over medium heat, watching carefully as the cream will quickly rise to the top of the pan.

Mix together with the other cream (stirring until completely dissolved).

Cook for one minute, stirring constantly. Remove from heat and let it cool.

Stir in the vanilla essence and the strawberry purée and mix together, then pour into six individual glasses .

When cool, cover with cling film, and refrigerate for at least four hours – but preferably overnight – before serving.

Roberta Preca is a Chef patron, Tal-Familja Restaurant, Marsascala.

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