Strawberry Mini-carrots

Summary

Prep Time	20 mins
Total Time	12 hrs 20 mins
Course	Dessert
Cuisine	European
Servings (Default: 3)

Ingredients

Instructions

Soak gelatin. Wash and drain the strawberries and clean, cut half of the strawberries into thin slices.
Line 3 cups (approx. 120 ml each) with foil. Place the strawberry slices in it like a roof tile. Puree the rest of the strawberries, except for 3 pieces. Mix with mascarpone, sugar and lemon juice.
Squeeze out the gelatine well, dissolve it in the microwave over a low heat (observing is quick). Then mix with 3 tablespoons of cream and fold into the rest of the cream. Whip the cream until stiff and fold in. Pour the cream into the cups and leave a small rim on top for the base.
Melt the butter, put the cantucchini in a freezer bag, seal and crumble with a rolling pin. Mix the breadcrumbs and butter and distribute between the cups and press down lightly. Fold the protruding foil over the floor and put in the fridge for approx. 12 hours.
Turn out the Charlotten and decorate with the remaining strawberries.

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