600 g of strawberries or raspberries
1/4 cup of cornstarch
4 spoons of sugar
1/2 cup of cold water
1 spoon of lemon juice
600 g of strawberries or raspberries
1/4 cup of cornstarch
4 spoons of sugar
1/2 cup of cold water
1 spoon of lemon juice
Puree the fruits in a blender or food processor
In a pan, mix the cornstarch and sugar
Gradually add the cold water, stirring well
Add the fruit puree
Bring to a boil, stirring constantly, then reduce heat and simmer for 1 minute
Add the lemon juice and stir well
Pour into individual cups or a serving dish
Cover with plastic wrap (Rolopack or Magipack) or aluminum foil
Refrigerate for at least 2 hours or more
If desired, serve with freshly whipped heavy cream or English clotted cream
This recipe makes about 6 servings
Note: during the black grape season, this recipe can also be made using its juice.
