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

Ingredients:

• 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.