A perfect treat for sweet tooths during strawberry season – small creamy ice cakes on sticks!
Ingredients:
- Sugar – 125 g
- Eggs – 3 pieces
- Buttermilk – 150 ml
- Strawberries – 500 g
- Heavy cream (30%) – 100 g
Preparation:
Clean the strawberries. Blend 300 g with buttermilk. From the remaining strawberries, cut 8 nice slices, dice the rest into small pieces. Whip the heavy cream until stiff peaks form.
Mix egg yolks and sugar in a bowl, then beat over hot water bath for 3-5 minutes until thick cream forms. Add buttermilk with strawberries and diced strawberries, mix. Add whipped cream. Place one strawberry slice in each muffin mold, pour the mixture over it, and put it in the freezer for 1 hour. Then insert wooden sticks or small spoons into the molds and return to the freezer for another 3 hours until completely frozen. Remove from the molds before serving.
