500g of Ripe Strawberries
1 Liter of Milk
2 Tablespoons of Cornstarch
5 Tablespoons of Sugar
1 Sachet of Vanilla Powder (5g)
2 Tablespoons of Plain Yogurt
Start by cutting the strawberries – first cut off the tops then chop them into small cubes.
In a saucepan, add the milk, the cornstarch and the sugar, mix well.
Bring it all to a boil and stir very well until slightly thickened.
Once you’ve done that, pour in all the chopped strawberries and stir for another 4 minutes over low heat, nonstop.
After this indicated time, add the vanilla powder and stir until dissolved.
Remove from the heat and add the yogurt, mix well until incorporated.
Now, transfer the cream to mini jars with lids.
Cover them with a tablecloth and let them rest for 5 hours at room temperature.
Keep them in the fridge.