Creamy curd with lemon balm and strawberries

Recipe for 4 People

Ingredients:

• 500 ml heavy cream
• 40 g sugar
• 3 sheets of gelatin
• 1 tablespoon lemon balm syrup
• ½ vanilla bean
• 1 handful of lemon balm
• 250 g strawberries
• 20 g raw sugar
• ½ lemon
• Maraschino

For the Crunch:

• 20 g coarsely chopped almonds
• 10 g butter
• 1 tablespoon sugar

Instructions:

Note: Chill overnight for best results!

1. Prepare the Cream Mixture: Combine the heavy cream, sugar, syrup, vanilla bean, and finely chopped lemon balm (reserve 2–3 sprigs for garnish) in a pot. Bring to a boil and let it infuse overnight.
2. Next Day: Soak the gelatin sheets. Reheat the cream mixture, then stir in the gelatin. Pour the hot mixture into glasses and refrigerate for 4–6 hours.
3. Make the Crunch: Melt the butter and caramelize it with the sugar. Stir in the almonds and spread the mixture hot onto a sheet of baking paper.
4. Prepare the Strawberries: Wash and slice the strawberries. Marinate them with sugar, lemon juice, and Maraschino. Distribute the strawberries over the glasses and sprinkle with the almond crunch.

Enjoy this delightful dessert!