Preparation

1

Step 1

Place the cream for the green and white cream in the freezer for 30 minutes, then whip until stiff. Place the biscuits for both creams in a freezer bag and crumble finely using a rolling pin.

2

Step 2

For the green cream, chop the pistachios as finely as possible. Mix with 180 g of the cream, cookie crumbs, matcha and maple syrup.

3

Step 3

For the white cream, mix all the ingredients well in a bowl.

4

Step 4

For the red cream, wash the strawberries, pat dry and remove the green. Puree in a bowl with the maple syrup.

5

Step 5

Carefully layer all creams in the order green–white–red into jars (for example WECK jars of 160 ml each).

6

Step 6

To garnish, wash the strawberries, pat dry and quarter. Place each quarter in a jar with a cookie. Refrigerate until ready to serve.

For the recipe, you'll need:

Ingredients

Portions

6

Food

  • 180.0 g Cream
  • 100.0 g Small butter cookies
  • 50.0 g Unsalted, shelled pistachios
  • 1.5 tsp Matcha (alternatively green food coloring)
  • 50.0 ml Maple syrup (alternatively honey)
  • 220.0 g Cream
  • 80.0 g Small butter cookies
  • 80.0 g Peeled almonds, chopped or sliced
  • 2.0 tbsp Maple syrup (alternatively honey)
  • 400.0 g Strawberries
  • 60.0 ml Maple syrup (alternatively honey)
  • 2.0 good ones Strawberries
  • 8.0 small Butter cookies