Tartufini 4 flavors
Desserts from Italy - Lazio
Cremosa with yoghurt with strawberries and rhubarb
Cremosa with yoghurt with strawberries and rhubarb
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
A sweet to the spoon fresh, simple and tasty
preparation
step 1
Clean the strawberries, rinse them well under a stream of cold running water, then let them drain and cut into chunks. Eliminate the filaments of the rhubarb and cut the red ribs into pads.
step 2
Transfer strawberries and rhubarb into a saucepan with 2 tablespoons water and 1 honey and cook on a low flame for about 15 minutes from boiling.
step 3
Remove the strawberries and rhubarb from the casserole with a perforated jar, drain and put them aside.
step 4
Dilute the starch in 1 teaspoon of cold water and pour into the saucepan with the remaining strawberry and rhubarb juice then continue cooking for a few minutes until the mixture is thickened.
step 5
Once thickened (it will take a couple of minutes), incorporate strawberries and rhubarb previously cooked and kept aside. Stir and let cool.
step 6
Meanwhile, toast the sesame seeds and the almond blades on a plate lined with a sheet of baked and toasted bread in an oven already warm at 200 ° C for about 10 minutes until golden. Let it cool down.
step 7
Work with a spoonful of Greek yogurt with honey and a couple spoons of strawberries and rhubarb, mix until you get a smooth and soft cream.
step 8
Pour a first layer of yogurt cream into the glass, add a bit of the mix of seeds and almonds, and a layer of strawberry and rhubarb.
step 9
Repeat the layers by finishing with the compost. Decorate with the mix of fresh seeds and strawberries and serve.
step 10
NB: For this recipe I used millefiori honey