400 g of strawberries
Zest of 1/2 lemon
2 tablespoons of honey
1 tablespoon of cornstarch
2 tablespoons of water
Fresh mint leaves to taste
400 g of strawberries
Zest of 1/2 lemon
2 tablespoons of honey
1 tablespoon of cornstarch
2 tablespoons of water
Fresh mint leaves to taste
Wash the strawberries under running water and dry them with paper towels
Remove the leaves and soft parts, and divide into 4 portions
Put 3 portions in a blender and blend until a puree forms
Pour into a saucepan and add the lemon zest
Add the honey and mix well
Dissolve the cornstarch in water and pour into the saucepan
Stir and cook over low heat, stirring constantly, until thickened
Remove from heat and distribute the resulting cream among 4 cups and let cool
Refrigerate for 4 hours
Unmold onto plates and decorate with strawberry slices and fresh mint leaves
