Strawberry Cream Verrines
A soft, summery dessert built for comfort: silky vanilla cream, a shimmering strawberry jelly and sweet fresh strawberries. Easy to make ahead, it wins everyone over at the very first spoonful.
🛒 Ingredients
8 servings
- 1 litre whole milk
- 4 tablespoons cornstarch
- 2 egg yolks
- 1 can sweetened condensed milk (400 g)
- 1 can single cream (300 g, liquid included)
- 1 punnet strawberries (about 300 g), diced and tossed in sugar
- 2 sachets strawberry jelly
- 4 tablespoons sugar (for the jelly)
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Directions
- 1
In a cold saucepan, whisk together the milk, cornstarch, egg yolks and condensed milk.
- 2
Cook over medium heat, stirring constantly, until the cream thickens.
- 3
Stir in the single cream, mix for a moment more and take off the heat.
- 4
Pour into a clear dish and let it cool to room temperature.
- 5
Make the strawberry jelly following the packet instructions, let it cool, then pour it over the cream.
- 6
Scatter the strawberries on top, cover and chill in the fridge for at least 2 hours.
💡 Chef's Tip
Make this dessert the day before — the cream needs time to set firm. Add the strawberries only once the jelly has cooled so they stay bright and don't release water. A drop of vanilla extract in the cream takes it up a notch.
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