No Bake No Cook Strawberry Crush

by Deia Balsara

0 0 2350

My niece won first prize in Jr Kg and Sr Kg with this same recipe.

To cook
45 min
Level
Easy
Servings
8

Ingredients

Strawberry Crush Ingredients
250 gms McVitie's Digestive Biscuit or Marie Biscuit
100 gms Amul Butter
100 gms Kissan Strawberry Jam
100 gms premade whipped cream
Whipped Cream Ingredients
1 cup (240 ml) cold heavy whipping cream
2-4 tablespoons (15-30) grams powdered sugar
1 teaspoon vanilla extract

Method

Strawberry Crush Method

Crush all the Digestive Biscuits into a fine crumble.

Take small plastic cups and spread the butter evenly on all sides inside the glass.

Add the crumble at the bottom of the glass and pack it nicely so its in an even layer.

Add strawberry jam.

Add whipped cream.

Add a tiny dollop of strawberry jam on the top to finish it off.

Serve chilled.

Makes 8 small glasses

Whipped Cream Method

Before getting started place your mixing bowl and beaters in the refrigerator or freezer for about 10-15 minutes to chill. Once chilled remove from the refrigerator or freezer. The colder the cream the easier and more successful it will whip because cold cream creates the

lightest whipped cream. Slightly warm or room temperature cream does not equate to whipped cream. You could even chill the mixing bowl in the refrigerator for 30 minutes or the freezer for 15 minutes.

Add heavy cream, sugar, and vanilla extract together in a large mixing bowl. Use hand held mixer or heavy batter mixer. Start mixing on low speed and then increase the speed to medium high until soft or stiff peaks form. This speed is perfect for whipped cream which will whip air into the cream at a medium pace. High speed easily over whips cream and low speed under whips cream.

Whipped cream only takes a couple minutes but it’s only a few seconds between soft whipped cream and over mixed whipped cream. Over mixed whipped cream is curdled and grainy. Soft whipped cream has a billowy and smooth texture. Stand by your mixer so you know when it’s ready.

When you lift the beaters or whisk out from the bowl a slightly sturdy peak should form on them. The peak will slightly droop down but not lose its shape entirely. It won’t be too soft and liquidy it won’t be heavy and curdled. If not sure stop the mixer and check the consistency of the whipped cream as you go.