Strawberry dessert with caramel sauce
Composition / ingredients
6
servings:
Step-by-step cooking
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Pour the milk into a saucepan, bring to a boil.
Pour semolina into boiling milk in a thin stream, stirring constantly.
Add sugar, cook on low heat at a boil for 8 minutes. Allow to cool.
Chop the strawberries in a blender.
Put the strawberry puree into the cooled semolina porridge and beat with a mixer.
Spread the strawberry mousse on the cremans, cool in the refrigerator for two hours.
For the caramel sauce, melt the sugar in a frying pan, pour half a glass of cold water and melt the resulting caramel.
Pour a little caramel sauce on a plate, put the frozen mousse on top and decorate with strawberries and mint leaves.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Strawberries - 30 kcal/100g
- Fresh frozen sweet strawberries - 44 kcal/100g
- Semolina - 340 kcal/100g
- Mint fresh - 49 kcal/100g
- Dried mint - 285 kcal/100g
- Mint - 49 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
