Strawberry Gelatin with Vanilla Cream
- For the jelly
- 6 leaves
Gelatin (it possibly 2 sheets red gelatin)
- ½ liter
- 200 grams
- 3 teaspoons
- Sugar (as desired)
- For the vanilla cream
- 200 milliliters
- 50 milliliters
- 20 grams
- 2 teaspoons
Soak the gelatin in cold water for the jelly.
Season the strawberry juice with a little lemon juice.
Rinse and hull the strawberries and slice. Place in a bowl with the vanilla sugar, and mix as desired with a little sugar. Set aside 3 tablespoons of strawberries for garnish. Divide the remaining strawberries among dessert glasses.
Meanwhile, place the gelatin dripping wet into a saucepan and melt, stirring over low heat. Gradually stir in the strawberry juice and cook, making sure that the gelatin has dissolved. Pour the strawberry juice-gelatin over the strawberries and refrigerate until set, 1-2 hours.
Meanwhile, slit the vanilla bean lengthwise and scrape the seeds into a saucepan along with the bean. Add 150 ml (approximately 5 1/4 ounces)) milk and the cream and bring to a boil. In a bowl, beat the egg yolks with sugar, cornstarch and the remaining milk until smooth. Add some of the hot milk mixture to the bowl, whisk to combine, then pour the mixture back into the saucepan. Bring to a boil while stirring, and set aside. Whisk the egg whites until stiff and fold into the hot vanilla cream; let cool down.
At serving time, spoon the vanilla cream on the jelly and garnish with the reserved strawberries.