This recipe is taken from the 2014 Milk Calendar. "It’s important to us to use quality Canadian dairy products — like the cream in this recipe! A fresh treat on a warm summer’s day, this dessert tastes even more delicious than it looks. As our son grows, we know it will become a favourite for him, too."
- Recipe from Nichele Steenbeek from Varna, Ontario
- Prep: 10 min
- Refrigeration: 2 h - 3 h
- 1 pouch 1/4 oz (7 g) unflavored gelatin (1 tbsp/15 mL)
- 1/4 cup (60 mg) cool water
- 2 cups (500 mL) 35 % cream
- 1 cup (250 mL) Milk
- 1/2 tsp (2 mL) vanilla extract
- 1/3 cup (80 mL) sugar
- 1 1/2 cups (375 mL) fresh strawberries
DID YOU KNOW?
When you see the Blue Cow Logo on a product, it means it's made with 100% Canadian quality milk that meets some of the highest standards in the world.
In a bowl, sprinkle gelatin over cool water; let stand for 5 min to soften.
In a saucepan, combine cream, milk, 1/4 cup (60 mL) of the sugar and vanilla extract. Bring to a simmer over medium heat, stirring often. Pour over gelatin mixture and stir well until gelatin is dissolved.
Pour into 6 to 8 jars, glasses or dessert dishes. Cover with plastic wrap and refrigerate for 2 to 3 hrs or until set, or for up to 2 days.
When ready to serve, in a bowl, using a potato masher or a fork, mash strawberries and remaining sugar together and spoon on top of cream in dishes.
Tip for Kids: Make mini desserts using liqueur glasses or fun-coloured small dishes. Sprinkle some mini chocolate chips on top of the strawberries.
Scrape the seeds of 1/4 vanilla bean and into cream mixture and add pod instead of extract. Heat as directed and discard pod before mixing with gelatin. Using a mini chopper, process the sugar for the topping with a pinch of dried lavender flowers, then mash with strawberries.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||7 % / 81 mg|
|Vitamin A:||26 %|
|Vitamin B12:||13 %|
|Vitamin C:||29 %|
|Vitamin D:||16 %|