- Strawberries 500 grams
- Sugar 40 grams • 470 kcal
- Cornstarch 40 grams • 338 kcal
- Lemon juice ½
Strawberry frost is a fresh and delicious dessert to prepare in no time; ideal to serve at the end of a meal. It is a spring variant of melon frost dessert, and it is a sort of pudding but less gelatinous; it is made only with strawberries, water, sugar, cornstarch and lemon juice, without jelly. The strawberries will be blended and thickened on the fire with cornstarch. You will then have to put the creamy mixture in the refrigerator, in small bowls, and enjoy it very cold with a few leaves of mint or as you like. So let’s see all the steps to prepare strawberry frost in the best way.
How to prepare strawberry frost
Wash the strawberries and remove the stalk (1). Cut them into small pieces, then put them in the mixer with the sugar and lemon juice. Blend for a few seconds, until the mixture is homogeneous (2). Sift the cornstarch (3) and dissolve it in about 100ml of water.
Transfer the strawberry mixture to a saucepan and, as soon as a simmer begins (4), add the cornstarch dissolved in the water. Stir over low heat, until the mixture is thickened taking on the compactness of a cream (5). Divide the mixture into small bowls or molds and let it cool in the refrigerator for about 4 hours or overnight. Serve your strawberry frost with a few mint leaves and chopped strawberries (6).
Those who prefer can replace sugar with honey or stevia, a natural sweetener with a light licorice aftertaste.
For the decoration, you can also garnish the strawberry frost with whipped cream, flakes of dark chocolate, chopped pistachios or with a sprinkling of cinnamon. You can also accompany your dessert with cat’s tongues biscuits or other light biscuits.
Serve the strawberry frost preferably in small bowls. You can also use molds, but it must have a more gelatinous compactness.
You can preserve the strawberry frost in the refrigerator for 3 days, well covered.