Mary Miso - Recipes for every day - Cookbooks
2 sheets of gelatine
250g low fat curd cheese
50g sugar
pulp of 1 vanilla pod
2 table spoons lemon juice
200ml whipped full cream
500g strawberries
2 table spoons cane sugar
1 handfull fresh mint, cut into strips
Soak gelatine in cold water.
Mix curd cheese, sugar, vanilla pulp and lemon juice and stir until smooth.
Take gelatine out of the water, squeeze well and heat up in a pot with some of the curd cheese until gelatine dissolves. Add to the rest of the curd cheese and mix well.
Fold in the whipped cream. Fill into glasses and chill 1 hour.
Quarter strawberries and marinate 20 minutes with cane sugar and fresh mint. Arrange on curd cheese mousse before serving.
