Strawberry Clotted Cream

For the strawberry cream, first whip the cream until stiff. Scrape out the vanilla pod. Mix the curd with the vanilla pulp and stir in the whipped cream. Whip the egg yolks and sugar until creamy. Carefully fold in the curd mixture.

Squeeze out the gelatine well. Heat the rum and jam and dissolve the gelatine in it. Stir this mixture into the curd mixture.

Pour into nice glasses (wine glasses are especially good for this). Refrigerate for at least 2-3 hours.

Serve the strawberry curd cream garnished with mint.

Preparation Tip:

Fresh strawberries can also be used as a garnish for the strawberry topping cream.

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