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Vanilla cream dessert with cocoa beans and strawberries

Vanilla cream dessert with cocoa beans and strawberries


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  • For the cream:
  • Egg yolks 5 pieces,
  • 5 tablespoons sugar,
  • Vanilla sugar 1 sachet,
  • Starch 4 tbsp,
  • Milk approx. 300 ml,
  • Madagascar vanilla essence from Dr. Oetker 1 tbsp,
  • Iodized salt ½ teaspoon.
  • For topping:
  • 2 tablespoons cocoa beans, (or pieces of dark chocolate).
  • Strawberries approx. 300 g,
  • Red jelle cake 2 sachets,
  • Cough sugar approx. 6 tablespoons,
  • Cold water approx. 500 ml,
  • Cocoa spirals with coconut filling.

Servings: 2

Preparation time: less than 60 minutes

RECIPE PREPARATION Vanilla cream dessert with cocoa beans and strawberries:


  • The egg yolks are mixed vigorously with 5 tablespoons of sugar, an envelope of vanilla sugar, milk and starch at Bain Marie, or in a special bowl to boil the milk in my case, over low heat, until it is homogeneous and a fine cream. At the end, add the vanilla essence and leave to cool, covered to avoid the formation of pojghiţa specific to starch creams.

  • Wash the strawberries, clean the stalks and cut them in half.

  • Jelly cake, prepare according to the instructions on the package: in a kettle put 500 ml of cold water, the contents of the sachets and caster sugar, stirring vigorously until incorporated. Bring to a boil over medium heat, stirring constantly. Be careful when it reaches the boiling point, turn off the heat source and leave it to cool.

  • Start mounting: in transparent glass cups put 2-3 tablespoons of flavored cream, cocoa beans or, as appropriate, pieces of dark chocolate.

  • Strawberries are placed artistically and covered with colored jelly. Leave to cool for approx. 30 minutes before serving.

  • Garnish with mint leaves, spirals with cocoa and coconut cream or what kind of wafers you have in cupboards with sweets.

  • Good luck and good luck!