Strawberry cream dessert

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          (This dessert is ideal to make in the winter season)

1. Take a small 250ml tetra pack of Amul fresh cream (with 25% fat content) and keep in the fridge for 2-3 hrs along with a bowl and whisk. Once it becomes becomes chilled, take out the tetra pack and without shaking it much, empty the cream in the chilled bowl and start whisking with hand or an electric beater.(Try not to pour in the water part that comes out of the pack)

2. Keep beating till the cream becomes thick; this process is a bit tedious so keep patience as this may take upto 15-17 mins. When you're half way through, add 4 tbs icing sugar and whisk. Your whipped cream will be ready when you can see stiff peaks forming.

3. Take out 1/4 of the cream and to the rest add 1 tbs of strawberry essence and colour. Also add to it 1tsp of vanilla extract and whisk for a minute. Add finely chopped pieces of fresh strawberry fruit and gently mix with hand.(I used 10 strawberries for two portions of this dessert). Keep the two sets of cream in the refrigerator for an hour.

4. Take six marigold biscuits and finely crush them with hand or an electric mixer. To it add 3 tbs of melted butter and mix the crumb thoroughly. Add this biscuit crumble in a transparent jar/glass/mug to make the base. Add the pink coloured strawberry cream on it, then the white cream and another layer of biscuit crumble and then yet another layer of the strawberry cream. After completing all the layers you can add more strawberry pieces as per your choice.

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