Strawberry mousse

Strawberry mousse

20 a dag of wild strawberries, 2 proteins, 1/3 glasses of powdered sugar, spoon of gelatin, a teaspoon of lemon juice, half a cup of whipped cream

Rinse the wild strawberries thoroughly, put aside a dozen or so nice fruits for decoration, wipe the rest through a nylon strainer or blend. Białka ubić na sztywną pianę, sprinkling some sugar. When the foam is stiff, add soaked and dissolved in 2 tablespoons of water gelatin, mashed fruit, lemon juice and some whipped cream. Mix, transfer to cups. Garnish with wild strawberries and whipped cream.

 

Beautiful Helena pears

2 pears, 4 vanilla ice cream scoops, half a bar of chocolate, half a cup of sugar, a teaspoon of vanilla sugar

Wash the pears, peel, cut in half, hollow out the seed sockets. Pour a little boiling water over it, add sugar and vanilla sugar, cook over low heat 10 min. Remove carefully and refrigerate. Break the chocolate into pieces, water it with a little water and melt it, for a thick mass. Put a ball of ice cream in the compote-makers first - half a pear. Serve the warm chocolate sauce separately.

 

Gooseberry cream

30 dag agrestu, 2 yolks, a glass of milk, half a cup of sugar, a quarter cup of powdered sugar, half a cup of cream

Clean the gooseberries from the stalks and wash them thoroughly, baste with hot water, add sugar and overcook. Wipe through the strainer. Whip the yolks with powdered sugar on the fluff and slowly pour in a stream of hot, boiled milk with vanilla. Mix, then put on the steam and beat with a spring until the mass thickens. Cool while stirring. Combine the cream with gooseberry puree, transfer to glass cups and chill in the fridge. ‘Przed podaniem przybrać bitą śmietaną.