Ingredients (8 servings)
500 grams strawberries (fresh or frozen)
hulled and roughly chopped
1/2 cup caster sugar
1 tablespoon balsamic vinegar
1 pinch of black pepper
350 grams of plain greek yogurt
250 grams cream fraiche
4 large eggs
1 cup caster sugar divided
1 teaspoon ginger powder
mint leaves and strawberries or others fruits
for serving
Method
Line bottom and sides of a 9×5 inch ( 23 x 12 cm) loaf pan with 2 overlapping pieces of plastic wrap, letting wrap hang over sides of pan.
Put the strawberries, sugar, balsamic vinegar and the pepper in a medium saucepan.
Slowly bring to the boil stirring to dissolve the sugar. Reduce the heat and simmer for 20 minutes stirring occcasionally until reduced and jammy.
Cool completely and set aside.
Gently combine the cream and greek yogurt in a large bowl and set aside.
Separate the eggs and place the yolks and whites in separate bowls.
Whisk the yolks with 1/2 cup of sugar and ginger powder until very thick and pale.
beat the egg whites and add the remaining 1/2 cup of sugar until firm.
Using a large metal spoon fold the yolk mixture into the cream mixture then fold in the egg whites.
Pour the mixture into thetin and dollop over the strawberry mixture.Use the tipe of skewer to marble through.
Also you can put a layer of cream and then strawberry sauce and spread cream again.
Cover and freeze at least 10 hours, I made at night and desmold the followinf day.
By @gloria.baker.587 .
Thanks for inspiring us!
You can see the recipe here: canelakitchen.blogspot.com
