Geeister strawberry cappuccino simply cook for home. Cornelia Poletto provides you delicious Italian recipes free of charge.
ICED STRAWBERRY CAPPUCCINO
PREPARATION TIME: approx. 45 minutes
FREEZE TIME: about 4 hours
INGREDIENTS (FOR 8 PORTIONS):
For the strawberry parfait: 100 g strawberries, 2 egg yolk, 1 egg, 75 g sugar, 2 cl strawberry liqueur or Noilly Prat (dry French vermouth), 2 sheets of white gelatine soaked in the package instructions, 200 g whipped cream.
For the marinated strawberries: 400 g strawberries,
30 g sugar, scraped out marrow of 1 vanilla pod,
2 cl strawberry liqueur or Noilly Prat.
For the vanilla cream: 200 g of whipped cream, 20 g of sugar, scraped out marrow of 1 vanilla pod.
1 For the parfait, wash strawberries, clean, pat dry and puree. Beat the egg yolks, egg and sugar in a bowl in a hot water bath. Take out, beat cold. Lightly heat the liqueur or vermouth, dissolve gelatine in it. Lift strawberry puree and gelatine liqueur mixture under the egg mass. Whip the cream. Stir half under the egg mass, fold in the remaining cream. Spread the parfait mixture on eight cappuccino cups (the cups should be about half full). Let it freeze for about 4 hours.
2 For the marinated strawberries, wash berries, clean them and pat dry. Puree 150 g of berries, sugar, vanilla pulp and liqueur or vermouth. Cut the remaining berries into small pieces and mix with the puree.
3 Beat the whipped cream with sugar and the vanilla crisp for the vanilla cream.
4 Spread marinated strawberries on strawberry parfait in cappuccino cups just before serving. Fill the cream into a piping bag with a perforated nozzle, spray on it (do not completely cover the surface, see photo on the left). Decorate as desired with mint leaves and pastry.
about 290 kcal, 4 g protein, 19 g fat, 21 g carbohydrates
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