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Tuesday, March 20, 2018

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Whip something up with strawberries

Dazz Switalla
Flavour Secrets
No.1 The Strand Chef

The strawberries I’ve planted in the wall of the glasshouse are producing well, with tasty berries like red jewels screaming at you to eat them.

And that seems to be the problem – every year there’s never enough strawberries, even though you bought four more plants this season.

When children are around, every time the strawberries turn red they disappear!
Consequently if I had to rely on supplying all my own strawberries for consumption, I’d hardly have a punnet.

Luckily, fresh strawberries are available now at roadside stalls and farmers’ markets at reasonable prices – and they taste fantastic.

This week I have a blast from the past, as I make a simple strawberry mousse using evaporated milk – something my mum used to make with a packet of jelly crystals.
If you haven’t got a lot of strawberries, or they’re getting soft, this recipe
will extend the fruit into multiple servings of a low-fat, creamy dessert.

Strawberry whip


 2 punnets strawberries
 1 can evaporated skim
 2 tsp gelatine powder
 ¾ cup sugar
 ¾ cup water
 1 split vanilla pod


Place can of evaporated skim milk in the freezer for one hour before starting to make recipe. To start recipe, heat up sugar, water and vanilla pod and simmer for a few minutes to dissolve sugar.

Slice up the strawberries into a bowl. Dissolve gelatine in sugar syrup after straining out vanilla sticks. Scrape out seeds and add to syrup.

Now add this to the strawberries and leave to cool in the fridge for 20 minutes.
Using a hand-held electric beater begin whisking strawberries and syrup.

Mash up berries as you go.

Gradually add the well-chilled evaporated skim milk and whisk until quite stiff.

Pour into serving dishes and allow to fully set. Serve as is, or as part of a dessert with fresh fruits.


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