Strolling through the delicious winter berries

        Among the fruits in winter, strawberries, which are bright red and cute, are definitely one of the most popular items of the season. Both adults and children are unable to resist its temptation, and gathering strawberries together has become a popular sport that brings people closer to the rural scenery. This issue of "Gourmet Column" introduces handmade desserts featuring strawberries - French handmade strawberry puree sauce and multi-level strawberry fresh cheese. Meet your berry lovers and share a colorful berry party!

        1、 French handmade strawberry puree

        [Materials]

        Fresh strawberries (net weight without stem) 300g, fine sugar 75g, lemon juice 10g

        [Method]

                1. Strawberries are delicate and not resistant to washing with water. Do not wash them by soaking them. It is recommended to hold the stem, with the tip of the strawberry facing upwards, wash each strawberry one by one with flowing water, rotate and remove the green leaves, and then place them on a kitchen tissue to absorb moisture. During the process, be gentle and minimize touching the fruit flesh as much as possible.

        2. Cut off the clitoris with a small knife, put it into a bowl, pour in fine sugar, mix well, cover with cling film, and refrigerate overnight with sugar.

        3. The next day, boil the sugar coated strawberries and lemon juice over low to medium heat until slightly rolled, remove any foam, let it cool, cover with cling film, and transfer to the refrigerator for a day.

        4. Use a filter to separate the strawberry pulp and flavor syrup. First, bring the syrup to a boil over medium high heat, then filter out impurities through the filter and continue boiling until thick (at a temperature of about 105-108 ° C). Add the strawberry pulp and cook over medium low heat until it boils. Continue boiling for 5 minutes until the strawberry pectin is released and the sauce is thick and creamy. Turn off the heat.

        5. Put the cooked jam into a sterilized glass empty bottle as soon as possible, tighten the cap, then invert the bottle, let it cool, and move it to refrigeration. The best tasting period is two weeks.

        2、 Multi layered fresh strawberry cheese

        [Materials]

        1. First layer (bottom layer) of strawberry fresh cheese: 250g of whole milk, 25g of fine sugar, 125g of animal fresh cream, 6g of gelatin slices, 60g of ice water, and 125g of strawberry puree.

        2. Second layer (middle layer) plain fresh cheese+diced strawberries: 125g whole milk, 15g fine sugar, 63g animal fresh cream, 3g gelatin slices, 60g ice water, 6-8 fresh strawberries.

        3. The third layer (top layer) of strawberry jelly: 100g strawberry puree, 10g fine sugar, 1 piece of gelatin, and 60g ice water.

        4. Finished product assembly: fruit knife, sanitary cutting board, electronic scale, steel bowl, straight egg beater, rubber scraper, glass jam jar, heat-resistant cheese cup.

        [Method]

                ● First layer (bottom layer) of fresh strawberry cheese

        1. Soak the gelatin tablets in drinking ice water for about 10 minutes, and let them fully absorb water to expand and become soft.

        2. Heat animal fresh cream and whole milk separately in water.

        3. Put animal fresh cream and fine sugar into the pot, mix well, and cook until slightly rolled.

        4. Add gelatin tablets and gently mix with a heat-resistant rubber scraper, then add whole milk and mix.

        5. Pour in the strawberry puree and stir well, then cool it with ice water for later use.

        ● Second layer (middle layer) plain fresh cheese+diced strawberries

        1. Wash fresh strawberries, remove the stem, and cut into small pieces.

        2. Complete steps 1-4 compared to the first layer.

        3. After adding diced strawberries, cool them over ice water for later use.

        The third layer (top layer) of strawberry jelly

        1. Soak the gelatin tablets in drinking ice water for about 10 minutes, and let them fully absorb water to expand and become soft.

        2. Put strawberry puree and sugar into the pot and cook until slightly cooked.

        3. Pour in gelatin tablets, mix well, and then cool off with ice water for later use.

        ● Finished product assembly

        1. After boiling and disinfecting the glass heat-resistant cup, remove the inverted buckle and let it cool.

        2. First, pour the "first layer of pink strawberry fresh cheese liquid" (about 50g) into a glass heat-resistant cup, transfer it to the refrigerator and refrigerate until it is completely solidified. Then, add the diced strawberry (about 10g), then pour the "second layer of original cheese liquid" (about 20g), transfer it to the refrigerator and refrigerate until it is completely solidified. Finally, pour the strawberry jelly liquid onto the top layer, and when it is completely solidified, decorate it with mint leaves and tender hearts.

        Strawberry Knowledge

        Strawberries are plants of the Rosaceae family, belonging to the strawberry genus. They are sour, sweet, and delicious, with a unique aroma. They have good color, aroma, and are rich in vitamin C (about 7-10 times the content of apples), as well as pectin and dietary fiber. It also contains natural xylin, which cannot be metabolized by bacteria in the oral cavity and produces acidic substances. Not only is it less likely to cause tooth decay, but it can also reduce the growth of dental plaque and Streptococcus mutans. However, due to the rough surface of the fruit pulp containing thorns, it is easy to adhere to harmful substances such as fertilizers and pesticides. It is necessary to clean it thoroughly before consumption. In addition, strawberries contain a high amount of calcium oxalate, and it is recommended that patients with urinary tract stones caused by calcium oxalate should not consume them.

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