Strawberry cream float

Strawberry cream float

Total: 30 min. | Active: 30 min.
vegetarian, gluten-free
Nutritional value / glass: 414 kcal
, Fat: 23 g
, Carbohydrate: 46 g
, Protein: 6 g

Ingredients

4 glasses

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Puree

100 g strawberries, quartered
3 tbsp water
60 g sugar
½ tbsp lemon juice

Cream float

8 ball double cream vanilla & strawberry ice cream (approx. 60 g each)
4 dl mineral water

To decorate

100 g whipped cream from the can
2 strawberries, cut in half
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Utensils

4 sundae glasses, each approx. 300 ml

How it's done

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Puree

Mix the strawberries, water, sugar and lemon juice in a pan and bring to the boil. Cover the strawberries and simmer for approx. 10 mins., stirring occasionally, then puree. Pour the purée through a fine sieve into a measuring jug (produces approx. 125 ml), leave to cool.

Cream float

Place two scoops of ice cream into each glass. Pour the mineral water into the purée, whisk thoroughly, pour over the ice cream scoops.

To decorate

Decorate the strawberry cream float with whipped cream and strawberries.

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