Strawberry romaine

Ingredients for Strawberry romaine

Instructions for Strawberry romaine

To prepare the Strawberry romaine recipe, please follow these instructions:

The carriers are flushed. A large berry with stalk is taken from to the decoration. The berries are peeled and sprinkled with sugar and Vanila. The cream is not whipped too stiff. The husblasen is soaked and melted in 2 tablespoons. boiling water. Stir the sugar in. The husblas solution is poured into the whipped cream and poured out into it. Whipped cream and strawberries are layered on a dish in pyramid form. One ends with a top cream and a large berry. At the edge are the almond bowls with lemon glaze.

Almond bows: The butter is stirred softly. The sugar is sprinkled in. Lemon peel, juice, almonds and flour are stirred in. The dough is filled in a flat-tipped syringe and sprayed on a greased plate in flat strips of approx. 6 cm. The cakes are baked in a preheated oven for 6 minutes. By 185 gr. All the cakes must be baked at one time. The plate is cooled 1-2 minutes before gently loosening the cakes with a pallet knife and bend over a bottle neck. If the last cakes become hard, leave the plate in the oven for a second. The almond bowls can be stored in the cookbox. They are glazed before use with lemon glaze.