Products that are combined with strawberries
This berry is especially good in harmony with all dairy products. It is customary to add to yogurt, cottage cheese or yogurt to create healthy and tasty dish for Breakfast or snack. And you can eat it with cereal, poured milk product. The combination of strawberries with milk get some of the most delicious cocktails.
To cocktail with strawberries turned out to be more tasty, you can add a little vanilla.
Strawberries and cream has long been a classic of the genre and the best appetizer with champagne. In the absence of cream, this berry can be easy to combine with sour cream and sugar. Harmonizes well with strawberries and melted bitter or milk chocolate.
In 100 grams of strawberries contains only 30 kcal. However, any additional ingredient will make the berries more calories, especially chocolate or cream.
This juicy berry is also combined with any soft fruit: banana, kiwi, peach, apricot, cherry. And of course, you can add various berries. Not accidentally, the strawberry is used to prepare many desserts, from ice cream to yogurt and fruit salads and pastries.
By the way, strawberries can be added to fruit salads, but also in the ordinary. It is, for example, will always be a way in a salad of arugula, spinach, lettuce and brie cheese. And dressing for this dish can be a mixture of olive oil and balsamic vinegar.
Recipe of strawberry mousse
To prepare this dessert you will need:
- 80 g icing sugar;
- 800 g fresh strawberries;
- 11 plates of gelatin;
- 1 Cup of milk;
- 200 g cheese marzipan mass;
- 3 egg yolks;
- 400 ml cream;
- 2 tbsp. spoons of sugar;
Eight plates of gelatin dissolve in water according to the instructions on the package. 500 g strawberries, whip with powdered sugar, RUB through a sieve and mix with the gelatin. The resulting mass is put in the refrigerator for half an hour.
Heat the milk and dissolve in it the marzipan mixture. Then add in the remaining milk soaked strips of gelatin and wipe all through a sieve. Whisk the egg yolks with sugar, add them to the marzipan mixture, stir and store in the fridge for half an hour.
Whisk the cream in a thick foam. Add one half of the cream to the marzipan cream and the other strawberry. Again remove the cream in refrigerator for about an hour. After the allotted time the blind of frozen mousse small balls and place them on a plate with the remaining fresh strawberries. Serve, garnished with a sprig of mint.