Strawberry Carpaccio with Coconut Cream
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 3 hrs 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 250 g strawberries, washed, cleaned
- 250 g cream quark
- 250 ml cream, or 1 cup Cremefine (Rama)
- 50 g desiccated coconut
- 2 tablespoon sugar
- possibly grated chocolate
Print Recipe
Pin Recipe Instructions
- Mix the cream quark with the coconut flakes and sugar. Whip the cream or Cremefine until stiff and add to the quark mixture. Carefully fold in and refrigerate for 2-3 hours.
- Cut the strawberries into thin slices and arrange them in a star shape on plates. Using 2 spoonfuls, cut off the cams from the coconut curd cream and place in the middle.
- If you want, you can garnish the whole thing with grated chocolate.
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