Since strawberries are flooding the market these days, we are going to use these fresh delights to make a quick and easy dessert that needs very few ingredients. And the beauty of its taste is in its simplicity — cream and strawberries being a classic and unbeatable combination.

We are not adding sugar in this recipe as the whipping cream I am using is already sweet, but if you are using one which is not sweet, you can add icing sugar when beating the cream. And ask your mother or an adult to help you out in making the jelly as you need to cook it for a few minutes. Let’s get started with some strawberry fun. The recipe makes four servings.

Ingredients

• I packet jelly crystals

• 2 cups water (as instructed in the jelly packet)

• 250g whipping cream

• 250g strawberries

Method

Slice all the strawberries except four, which we will use for the topping. I used an egg cutter to get even-sized slices and it’s safer than using a knife!

Heat two cups of water in a small pan, when it starts boiling, add the jelly crystals and stir well. Cook for a couple of minutes and take off heat. Cool until the mixture is not streaming hot, but don’t let it cool so much that the jelly starts to set.

In the meantime, beat the cream in a bowl until it increases in size and is almost stiff, we don’t need it too stiff as is used in icing a cake. Keep this in the fridge until needed.

Take four transparent serving bowls, set it in a tilted angle on top of a teacup and pour the jelly in it. Now add the sliced strawberries in the cup and leave it to cool further for a few minutes. Now carefully put it in the freezer, still letting it remain in a tilted angle. After about 15 minutes or half an hour, take it out and fill the bowls with cream. Top with a strawberry and enjoy!

Note: It is likely that when you set the bowls straight after adding the cream, the jelly will flow down and set in a straight line, don’t worry, you can’t get a ‘picture perfect’ look each time — getting the taste right is more important.

Published in Dawn, Young World, February 10th, 2018