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Compotee of strawberries with sparkling cream (traditional method & Thermomix)
Description
This sweet dessert is made up of a slightly tart strawberry compote, topped by a frothy, supple, airy cream.
Without being a mousse in the classic sense, the cream is simply worked to become light and melt-in-the-mouth.
A dessert in a glass, easy to prepare in advance, It can be enjoyed with family and friends alike, and is open all year round, with fresh or frozen strawberries.
Ingredients
Instructions
- Preparation - Traditional method
- Strawberry compote
- Cut the strawberries into pieces and place in a small saucepan with the sugar and lemon juice.
- Cook over a low heat for 5 to 8 minutes, until the fruit has melted.
- Dissolve the cornflour in the cold milk or water and stir into the compote.
- Bring to the boil briefly to thicken, then remove from the heat.
- Spoon into verrines and leave to cool completely.
-
Frothy cream
- Mix the fromage frais, yoghurt, icing sugar and vanilla until smooth.
- Then whip for 30 to 45 seconds with a whisk or mixer on low speed, until the cream becomes slightly lighter, but not stiff.
-
Assembly
- Spread the cream over the chilled compote.
- Set aside in the fridge for at least 1 to 2 hours before serving.
-
Advice
- The compote should be completely cooled before adding the cream, so that the layers are well separated.
- This dessert is very easy to prepare in advance, even the day before.
- The recipe can easily be adapted with raspberries, cherries or apricots.
-
Preparation - Thermomix method
-
Strawberry compote
- Place the strawberries, sugar and lemon juice in the bowl.
-
Frozen strawberries :
- 5-6 min / 90 °C / speed 1 / reverse
-
Thawed strawberries :
- 2-3 min / 70-80 °C / speed 1 / reverse
- Dissolve the cornflour in the cold milk or water, add to the bowl and cook.
- 2 min / 95 °C / speed 1 / reverse.
- Divide the compote between verrines or small pots and leave to cool completely.
-
Frothy cream
- Place the fromage frais, yoghurt, icing sugar and vanilla in the bowl.
- Mix for 20 sec / speed 4, with the measuring cup in place.
- Scrape down the sides with the spatula and bring the mixture to the bottom of the bowl.
- Blend again for 30 sec / speed 3 to obtain a smooth, supple and slightly frothy cream.
-
Assembly
- Check that the compote is completely cold.
- Gently pour the sparkling cream over the compote.
- Refrigerate for at least 1 to 2 hours before serving.
A big thank you for this recipe – it’s perfect for this hot weather… a real treat!
I'm delighted that you like it!