Pink Valentine

Ingredients (for 4 servings):
  • 1 packet strawberries
  • 0.1 liter port wine
  • 0.4 liters cream
  • 1 tablespoon vanilla essence or 1 vanilla pod 1.5
  • cups icing sugar
  • 0.1 liter milk
  • 1 tablespoon whiskey

Start with the vanilla ice cream at least one day in advance. If you have a vanilla pod, slice it open, and scratch out the creamy interior into a pot with the milk. Add one and a quarter cup of sugar and bring the mixture to a boil. Let it simmer for 1 minute before switching off the fire. When the mixture has cooled down, blend it with the cream and the whiskey. If you use vanilla essence, simply put the cream, the vanilla essence, one and a quarter cup of sugar, the milk and the whiskey into a container and combine all the ingredients well. Put your ice cream mix into the fridge for 24 hours and then prepare the ice cream with your ice cream machine and store it in the freezer.

For the marinated strawberries, wash the strawberries well under running water. Always do this before removing the green leaves, otherwise the berries soak up the water. Then clean your berries well, cut away all discolored pieces and remove the leaves. Cut them into halves, put them into a bowl and pour the port wine and the remaining quarter cup of icing sugar over them.

For serving take some nice desert bowls, spread the marinated strawberries over the bottom and top with scoops of vanilla ice cream. If you like, add a sprinkling of toasted, chopped almonds and a little bit of cocoa or cinnamon for effect. Enjoy!

Both my cook books 'Kornelia's Kitchen' & 'Kornelia's Kitchen 2'
have won the prestigious Gourmand World Cookbook Awards for India.

'Kornelia's Kitchen'

Kornelia's Kitchen 2

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