We are searching data for your request:
Upon completion, a link will appear to access the found materials.
A gourmet and fresh seasonal dessert that will please your little family.
For 6 persons
- 250 g of Bonne Maman Strawberry Jelly
- 1 liter of liquid cream
- 200 g caster sugar
- 6 sheets of gelatin
- 2 vanilla pods
- Some strawberries and mint leaves for decoration
Soften the gelatin sheets in a bowl of fresh water (as indicated on the package).
Pour cream, sugar and vanilla into a pan. While stirring constantly, bring to a boil. Remove from heat and add 4 softened gelatin leaves.
Pour 2/3 of the mixture into 6 jars of jam and refrigerate for 6 hours.
Make the jelly layer. In a saucepan, melt 200 g strawberry jelly, remove from heat and add 2 softened gelatin leaves. Pour over the frozen cream.
Alternate layers and make sure the previous one is frozen before pouring, leaving for 45 minutes each time. If necessary, heat the cream mixture and the strawberry jelly again to make them liquid.
Decorate with a strawberry and a mint leaf.
Photo: Happy Mother / Matthieu Langrand & Chloë Sommelet