Tuesday, 23 July 2013

Almondy strawberry and cream frozen dessert

    For making strawberry trifle i used only 150 ml of extra thick double cream and  there was half a pot left. As i prefer to use only big berries for jam, there were some tiny strawberries left after making jam. Experimented by combining these with almonds and it turned out to be an ideal summer dessert.

Strawberries - a dozen ( i used the tiny homegrown ones left out after making jam)
Extra thick double cream - 150 ml
Almonds - 1/2 cup
Caster sugar - 6 tsps


    Grind the almonds to a fine powder by reserving a few whole almonds for the topping. Wash and hull the strawberries.

Preparation Method:
Fill the powdered almonds in a cake tin by forming the first layer.No need to mix the almond powder with butter as almonds has a buttery texture. Whip the cream with caster sugar and mix it with strawberries by forming the next layer. I didn't slice the strawberries but if you buy the big berries from shops slicing the berries will help. Decorate with whole almonds and set to freeze for atleast 4 hours. Remove carefully from the cake tin after freezing. 

 Make slices and serve!


Gajus kitchen said...

looks so cool and lovely recipe

Kalyan Panja said...

Just mouthwatering, feels like having it now...looks tasty and delicious!