Strawberry Polenta No Bake Cake : attractive and so simple to make !
Can you believe that this Strawberry Polenta No Bake Cake is ready in 30 minutes before you leave it to cool ? It is so easy, simple and creative that I have no other choice but to reccomend it with all of my heart.
If it is not strawberries season at your place, keep this one for the best timing and I promise it will take the breath away to everybody at the first glance.
And when you start explaining the ingredients and simplicity of making it, you will definitely have a lots of new friends wherever you go and wherever you offer this simple beauty; not overpowered with sugar and fat free.
Strawberry Polenta No Bake Cake
- 2 cups strawberries, washed, cleaned
- 1 cup Polenta
- 3 ¾ cup milk
- 5 Tbsp icing sugar
- Pinch of salt
- 2 egg yolks
- 4 Tbsp cold water
- 1 Tbsp gelatine powder
- 4 Tbsp chopped pistachio
In medium sized pot, bring to boil 3 cups of milk, 3 Tbsp icing sugar, pinch of salt and and 1 cup of Polenta. Stirring constantly, let it boil for 4 minutes. Leave aside.
In mug, combine cold water and gelatine powder.
In another small pot, bring to boil 2 egg yolks, 2 Tbsp icing sugar and ¾ cup milk. Stirring constantly, boil on low heat for 2 minutes.
Add gelatine mixture, egg yolks mixture and pistachios into the Polenta. Mix well until smooth and leave aside for 10 minutes.
Cut transparent kitchen wrap by double size of your 4 volume bread pan. That way you will take the cake out easier once cooled.
Oil the wrap and place into the pan.
Put 1/3 of polenta mixture into the pan and place the strawberries in.
Gently add the rest of mixture and, using fork, gently press on all sides to be firm so you make the air get out of the mixture.
Leave in the fridge to cool for four hours.
Before serving, garnish with remaining strawberries and pistachio.