Preparation

1

Step 1

Melt the butter in a small saucepan. Finely crush the cookies and add them to the butter along with the almonds. Mix everything together well. Divide the mixture among the bottoms of six jars—for example, 200-ml WECK jars with a straight sides—and press down firmly.

2

Step 2

For the cream, soak the gelatin in cold water according to the package instructions. Mix the double-cream cheese with lemon zest and juice, as well as the elderflower syrup. Dissolve the soaked gelatin—while still dripping wet—in a small saucepan, remove from the heat, and stir in a little of the cream cheese mixture.

3

Step 3

Add this mixture to the remaining cream and stir in evenly. As soon as the cream begins to set, whip the cream until stiff and fold it in. Spoon the cream onto the cookie bases in the glasses and smooth the surface. Place the glass lids on top and let the tartlets set in the refrigerator for 1–2 hours.

4

Step 4

Wash the strawberries, drain them well, then remove the stems. Puree half of the strawberries and quarter the rest. Mix the two together and use the mixture to decorate the tartlets.

For the recipe, you'll need:

Ingredients

Portions

6

Food

  • 60.0 g Butter
  • 50.0 g Ladyfingers
  • 50.0 g Amaretti
  • 3.0 tbsp Chopped almonds
  • 4.0 sheets White gelatine
  • 400.0 g Cream cheese
  • Zest and juice of one organic lemon
  • 100.0 ml Elderflower syrup
  • 200.0 g Cream
  • 250.0 g Strawberries