STRAWBERRY SPECIAL
Jordgubb Special
A little more elaborate dessert at first sight, but believe me - it's worth it ...
Serves 4
4.2 cups fresh, ripe strawberries
sugar
Lemon crème:
2 egg yolks
2 tablespoons powdered sugar
1 to 2 tablespoons lemon juice
1 cup heavy Cream
Rinse and trim the strawberries but save the 4 nicest-looking berries for decoration. Leave the stems on these.
Sprinkle some sugar on the remaining berries.
Don't make the lemon crème until just Before serving. Stir egg yolks and sugar to a fluffy toddy and flavor with lemon juice. Beat the cream and gently fold it into the toddy with the help of one of those rubber things you use to scrape out cake batter from a bowl.
Divide most of the lemon crème in 4 serving bowls and gently put the strawberries on top. Decorate with a dollop of whipped cream plus a beautiful strawberry and serve right away.
VARIATION:
Later in the year, you can use raspberries, or pitted cherries, skinned and sliced peaches or apricots for the dessert instead.
Enjoy!
Bella
Jordgubb Special
A little more elaborate dessert at first sight, but believe me - it's worth it ...
Serves 4
4.2 cups fresh, ripe strawberries
sugar
Lemon crème:
2 egg yolks
2 tablespoons powdered sugar
1 to 2 tablespoons lemon juice
1 cup heavy Cream
Rinse and trim the strawberries but save the 4 nicest-looking berries for decoration. Leave the stems on these.
Sprinkle some sugar on the remaining berries.
Don't make the lemon crème until just Before serving. Stir egg yolks and sugar to a fluffy toddy and flavor with lemon juice. Beat the cream and gently fold it into the toddy with the help of one of those rubber things you use to scrape out cake batter from a bowl.
Divide most of the lemon crème in 4 serving bowls and gently put the strawberries on top. Decorate with a dollop of whipped cream plus a beautiful strawberry and serve right away.
VARIATION:
Later in the year, you can use raspberries, or pitted cherries, skinned and sliced peaches or apricots for the dessert instead.
Enjoy!
Bella
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