Strawberry Bomb
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 3 hrs 40 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 500 g strawberries
- 250 g low-fat quark
- 250 g ricotta
- 200 g cream
- 7 sheets gelatine, (possibly 8 in summer)
- 150 ml orange juice
- 100 g suar
Print Recipe
Pin Recipe Instructions
- Wash the strawberries, cut in half and de-calyze. Cut 1 thin slice from the middle of each half and sort out the most beautiful slices. Cut the remaining strawberry pieces into not too small pieces.
- Line a large bowl with plastic wrap. Start laying out a pattern with 4 small strawberry slices in the middle and continue until the bowl wall is completely laid out. Cut the remaining slices into pieces and set them aside with the other pieces.
- Soak the gelatine in cold water according to the instructions on the package.
- In the meantime, heat the orange juice with the sugar in a saucepan until the sugar has dissolved. Let the juice cool down to below 80 ° C (very important, otherwise it will affect the gelatine’s gelling power).
- Then squeeze out the gelatine and slowly add each leaf to the orange juice, stirring constantly. The gelatine dissolves very quickly, so always stir well!
- In another bowl, stir the low-fat quark with the ricotta until smooth. Pour the orange gelatine slowly into the quark and ricotta mixture, stirring constantly. Let everything cool down in a cold water bath until it starts to gel.
- Whip the cream until stiff, carefully fold into the mixture and finally stir in the strawberry pieces that have been set aside.
- First spoon the mixture into the bowl, then carefully pour in the rest and cover the bomb and let it set in the refrigerator for at least 3 hours.
- Tip the bomb onto a plate and carefully peel off the cling film. Serve and enjoy.
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