Ingredients
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
Cream float
To decorate
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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