Strawberries are a juicy and sweet berry that contains many nutrients. It enriches the body with vitamin C, iron, calcium and other elements, has pronounced diuretic properties. You can eat it just like that, or you can combine it with other products, each time enjoying new flavor compositions.
Foods that go with strawberries
This berry goes especially well with any dairy products. It is customary to add it to yogurt, cottage cheese or kefir, creating a healthy and tasty dish for breakfast or snack. Or you can eat it with muesli drenched in dairy product. The combination of strawberries and milk makes some of the most delicious cocktails.
To make the strawberry cocktail more delicious, you can add a little vanilla to it.
Strawberries with cream have long become a classic of the genre and the best appetizer for champagne. In the absence of cream, this berry can be easily combined with sour cream and sugar. Strawberries also harmonize well with melted bitter or milk chocolate.
100 g of strawberries contain only 30 kcal. However, any additional ingredient will make this berry more nutritious, especially chocolate or cream.
This juicy berry also goes well with any soft fruit: banana, kiwi, peach, apricot, cherry. And of course, it can be added to various berries. It is no coincidence that strawberries are used for the preparation of many desserts - from yoghurts and ice cream to fruit salads and a variety of pastries.
By the way, from arugula, spinach, lettuce and brie cheese. A dressing for such a dish can be a mixture of olive oil and balsamic vinegar.
Strawberry mousse recipe
To prepare such a dessert, you will need:
- 80 g of icing sugar;
- 800 g fresh strawberries;
- 11 plates of gelatin;
- 1 glass of milk;
- 200 g of cheese marzipan mass;
- 3 yolks;
- 400 ml of cream;
- 2 tbsp. tablespoons of sugar;
- mint.
Dissolve eight plates of gelatin in water according to the instructions on the package. Whisk 500 g of strawberries with powdered sugar, rub through a sieve and mix with gelatin. Put the resulting mass in the refrigerator for half an hour.
Heat the milk and dissolve the marzipan mixture in it. Then add the remaining soaked strips of gelatin to the milk and rub everything through a sieve. Beat the yolks with sugar, add them to the marzipan mixture, stir and refrigerate for half an hour.
Whip the cream into a thick foam. Add one half of the cream to the marzipan cream and the other half to the strawberry cream. Put the cream back in the refrigerator for about an hour. After the allotted time, mold small balls from the frozen mousses and put them on a plate with the remaining fresh strawberries. Serve, garnish with a sprig of mint.
