IMG 3360

Strawberry-cream lasagna

Strawberry creation à la Roger Van Damme. He did used it indeed as a standalone dessert, I turned it to be an creative cake decoration for my husband.

Preparation time 90 minutes


  • 200 g strawberry puree
  • 10 + 20 g sugar
  • 20 g of water
  • 10 g gelatine leaves
  • sunflower oil
  • 200 g sour cream
  • 100 g milk
  • 6 gelatine sheets


Grease two elongated plates (25 x 17 cm) with a little sunflower oil.
Bring the sugar, water and strawberry puree to a boil. Whisk the gelatine under the puree. Stir well.

Pour the mixture immediately onto a plate with edge and allow to set.

Mix the sour cream with the sugar, milk and 6 soaked gelatine leaves with a whisk. Stir briefly to the sour cream not to knock (otherwise the mass is thick and he may be less well-paid). Bring up to the boiling point and also from throat to an elongate plate and allow to set.

Slide the stiffened sour cream gently on a cutting board.
Slide the stiffened strawberry puree onto the stiffened sour cream. Cut into the desired shape.

Cover with plastic wrap and store in refrigerator.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.