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  1. Grate the strawberry and add sugar in it and cook until enough liquid has evaporated to leave a thickened strawberry purée.
  2. If the natural color of the sauce is a little pale, add red food coloring to perk up the color.
  3. Cool sauce completely before adding it to the eis.
  4. Squeeze vanilla ice cream through a spaetzle press.
  5. And spread it over the serving dish.
  6. Then top with a strawberry sauce.
  7. Add coconut flakes, and on the top decorate with almond or white chocolate.