Recipe by Tenina Holder! www.tenina.com
4 gelatine leaves (Gelita)
¼ cup warm water
500g whipping cream
2 tbsp sugar
250g white chocolate
Zest 1 lemon
Juice ½ lemon
Extra strawberries for garnish
Put water in small bowl. Add gelatine leaves and set aside.
Insert Butterfly and whip cream until peaks form. Set cream aside.
Place sugar, chocolate and zest in TM bowl and mill until coarse for 10-15 seconds on speed 9.
Melt chocolate for 2 minutes at 50°C on speed 3. Squeeze out gelatine leaves and add to TM bowl. Add cleaned and hulled strawberries and lemon juice and blend all for 15 seconds on speed 8.
Add 1/3 whipped cream and pulse 2-3 times on speed Turbo.
Fold in the remainder of the cream with the spatula. Spoon into individual glasses and refrigerate overnight or for at least 4 hours.
Serve with sliced strawberries.