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Wimbledon Cream


225 g strawberries
150 g icing sugar
1 tablespoon lemon juice
15 g gelatin
60 ml water
200 ml double cream

Yield: 4 servings Put the strawberries through a sieve and add to the icing sugar. Add lemon juice.

Warm gelatin in the water until it melts, add to the fruit mixture and allow to cool. As the fruit starts to set, fold in the cream and transfer to a serving dish or 4 individual dessert glasses. Refrigerate overnight.




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