Summary

Ingredients

• 600 g strawberries, cleaned, halved
• 4 sheets gelatine, white
• 100 g whipped cream
• 2 egg whites
• 80 g suar
• 250 g yourt, Greek
• 1 tablespoon lemon peel, grated
• 100 ml balsamic vinegar
• 100 ml wine, red, dry
• 50 grams sugar
• Lemon balm, for decoration

Print Recipe Pin Recipe

Instructions

1. Puree 200g of the strawberries.
2. Soak the gelatine in cold water for 5 minutes. Whip the whipped cream until stiff. Beat the egg whites until stiff as well, sprinkling in 50g sugar. Mix the yogurt with 30g sugar, the lemon zest and the strawberry puree.
3. Heat 5 tablespoons of the strawberry mixture, dissolve the squeezed gelatin in it and stir into the rest of the cream. Carefully fold in the cream and egg white. Fill the dessert into 4 glasses and chill for at least 2 hours.
4. Bring the balsamic vinegar, red wine and sugar to the boil and reduce to 1/3. Mix the cooled syrup with the strawberries and chill for at least 2 hours.
5. Just before serving, distribute the strawberries and the liquid over the foam.