Strawberry Cream without Eggs is very easy and quick to prepare. You can use this cream in more ways!
Eggs or dairy products are not necessary for this recipe: it is perfect for people with food intolerances.
This cream can be simply served as a light and fresh dessert. Alternatively, it can also be used it to garnish cakes and/or tarts. We can also combine it with some ice cream!
With the doses I propose you we will obtain enough cream to fill about 2 jars of jam. We can conserve the cream into the fridge up to two weeks if it is well sealed.
Strawberry Cream without Eggs
- 350 g of strawberries;
- 130 g of sugar;
- 105 ml of water;
- 35 g of corn flour;
- 20 g of flour;
- juice of a lemon.
Preparing the Strawberry Cream without Eggs
Wash the strawberries and let them dry onto a clean cloth. Remove the green part of the strawberries and cut them in pieces.
In a bowl with high borders, blend the strawberries with the lemon juice. Blend until a fruit puree is obtained.
Sift the flour and the corn flour in a bowl; add the water and stir until they are combined.
Add the sugar and stir it; then fold in the strawberry puree.
Transfer the mixture in a pan. Put over low heat and cook it until a thick cream is obtained. Stir occasionally using a whisk.
Pour the cream into a soup plate, cover with cling film (at contact with the cream) and let it cool.
Note 1: If we would serve the cream like a dessert, transfer the Strawberry Cream without Eggs into a pastry bag and fill as many transparent glasses as the guests number. Decorate each glass with a stripe of lemon peel.
Note 2: If we would use the cream like a “jam”, transfer it in a jar of glass. Conserve it into the fridge, well sealed, until its use.