Strawberries with cream

Strawberries with cream is not really a recipe because you just have to whip the cream and mix with the strawberries.

Although you can also discover a different and beautiful way of presentation. Whenever I do it, it surprises and I like it a lot.

It takes a little acetate to shape the chocolate. You can buy this material in physical or online confectionery stores and also in large stationery stores.

Tricks to whip the cream

So that you do not have any problems when whipping the cream, you have to keep these tricks in mind:

The cream has a minimum of 35 g of fat. They are not worth the cream to cook because they do not mount.

The cream has to be very cold but not frozen. That helps it take shape and in a matter of seconds you will have it ready.

If the glass is hot, because you have just washed it or because you have cooked something at a temperature, it is best to chop some ice to cool it down. Remove them and dry the glass inside to avoid excess water.

La mariposa It's fundamental. It is the utensil that will help you to introduce air and that the cream is perfect.

Beat the cream with spread cheese. With 1 tablespoon it will be enough but I assure you that it is the best trick so that your cream has the necessary body for any dessert.

Keep an eye on the nozzle. It seems silly but watching through the mouth is essential because if we are careless for a few seconds it becomes Butter.

Strawberries with cream

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A simple dessert that always triumphs.

• Elena Calderon

• Recipe type: dessert
• Rations: 8

• Preparation time: 15M
• Cooking time: 1M
• Total time: 16M

Ingredients

• G strawberries 250
• 500 g cream 35% mg cold
• 100 g of sugar
• 1 tablespoon cream cheese
• 200 g fondant chocolate

Preparation

1. We make the icing sugar, crushing it during 10 seconds at progressive speed 5-7-10.

2. We put the butterfly on the blades and to the sugar, we add the cream and the spoonful of cream cheese. We program 40 seconds, speed 3 1/2.

3. We look through the nozzle and if it is not properly mounted we set the same speed, without time until it is mounted.

   We must not stop looking through the mouth because if we neglect a few seconds, it turns into butter.

4. Cut a piece of acetate about 20 cm., Place it on top of a silicone sheet (or vegetable paper) and melt the chocolate in the microwave.

   With a brush we spread the chocolate over the acetate sheet, fold it and hold the end with a tweezers. We put in the fridge until the chocolate dries.

   We repeat the operation if everything is not well covered.

   When the chocolate is completely dry, we carefully remove the acetate and we have this beautiful base.

5. Cut the strawberries into small pieces, leaving some whole to decorate the plate, and mix them with the cream. We introduce them into this chocolate mold and that's it.

More information - Homemade butter

Adapt this recipe to your Thermomix model