V
ViNand
Ingredients:
4 cups fresh strawberries;
1 (340 g) container of whipped cream;
1/8 teaspoon ground nutmeg;
1/4 teaspoon ground cinnamon;
1/2 tsp vanilla extract;
1 cup white sugar;
1/4 cup sour cream;
340 g of the finished cake, diced;
12 sprigs of fresh mint.
Cooking:
Of course, this is not an ordinary soup, but a very original dessert. And it only takes 15 minutes to cook, so while lice children watch funny bears in a series in a row, you will have time to please them with delicious strawberry soup.
Rinse the strawberries thoroughly under cool, running water to peel and then dry to remove excess water. Remove the stems from the strawberries and set aside 12 pieces for later use.
In a large bowl, combine the remaining strawberries, whipped cream, nutmeg, cinnamon, vanilla and sugar. Using an electric mixer, beat at low speed for 5 to 7 minutes or until sugar is completely dissolved and the mixture becomes homogeneous. Add sour cream and beat for another 1 minute. Refrigerate to refrigerate.
Fry the muffin cubes under the grill for about 6 minutes, turning once so that they are golden on both sides.
Divide the chilled soup among serving plates and garnish with whole strawberries, muffin crackers and fresh sprigs of mint. Serve this impressive soup as an appetizer or an unusual dessert.
4 cups fresh strawberries;
1 (340 g) container of whipped cream;
1/8 teaspoon ground nutmeg;
1/4 teaspoon ground cinnamon;
1/2 tsp vanilla extract;
1 cup white sugar;
1/4 cup sour cream;
340 g of the finished cake, diced;
12 sprigs of fresh mint.
Cooking:
Of course, this is not an ordinary soup, but a very original dessert. And it only takes 15 minutes to cook, so while lice children watch funny bears in a series in a row, you will have time to please them with delicious strawberry soup.
Rinse the strawberries thoroughly under cool, running water to peel and then dry to remove excess water. Remove the stems from the strawberries and set aside 12 pieces for later use.
In a large bowl, combine the remaining strawberries, whipped cream, nutmeg, cinnamon, vanilla and sugar. Using an electric mixer, beat at low speed for 5 to 7 minutes or until sugar is completely dissolved and the mixture becomes homogeneous. Add sour cream and beat for another 1 minute. Refrigerate to refrigerate.
Fry the muffin cubes under the grill for about 6 minutes, turning once so that they are golden on both sides.
Divide the chilled soup among serving plates and garnish with whole strawberries, muffin crackers and fresh sprigs of mint. Serve this impressive soup as an appetizer or an unusual dessert.