This time of the year strawberries are everywhere and are also pretty cheap. To prepare toppings made out of fruits it is generally necessary to use gelatine, unfortunatelly I ran out of it and I couldn‘t find it at the local city shop so I’ve tried using some corn starch…I would say that it worked pretty well!
The Strawberry cream is a perfect topping to decorate ice cream, cakes, puddings, and it is perfect for the summer time!
- 300 g strawberry – 300 克草莓
- 1 cup sugar (100 g) – 100 克白糖
- 4 tbsp water – 4 汤匙水
- 1 tbsp corn starch – 1汤匙玉米淀粉
Wash and puree the strawberry. 把草莓捣成糊状
In a skillet heat the sugar and water 在煎锅里加热糖跟水
Once it start caramelize add the strawberry puree and 1 tbs of corn starch. 一旦它开始变成焦糖，就可倒入草莓泥和玉米淀粉。
Stir well and let simmer for about 15 min. 混合好， 用小火煮约15分钟。
Let it cool down and use as needed. 使之冷却下来，需要的话即可使用