For 6 persons
350gr unsalted anthotiro
150 ml crème fraiche
180 ml milk
1 gelatine leaf and 1/3
½ vanilla pod
500gr strawberries, topped & washed
55gr demerara sugar
50 ml white rum
3 tablespoons Papadimitriou Kalamata Balsamic Cream
10 fresh mint leaves
Soak the gelatine leaves in cold water for a few minutes to soften them.
Open the vanilla pod lengthways with the tip of a small knife and remove the seeds.
Heat the milk, crème fraiche, the sugar and the vanilla pod and seeds in a small saucepan, and stir gently without letting the mixture reach boiling point. Drain and squeeze the excess water from the gelatine and slowly add the hot mixture and stir into the milk well until the leaves have completely melted into it.
Transfer the milk mixture to a metal bowl, remove the vanilla pod and place the bowl in a larger bowl filled with ice. Beat well with a whisk until the mixture has chilled. Put the milk mixture and the anthotiro cheese in a blender, and blend well until smooth.
Place the cream in glasses and leave in the refrigerator for 3-5 hours.
Wash and top the strawberries and slice them into 4.
Put the sugar in a bowl, add the rum and the Papadimitriou Balsamic Cream, and mix well. Add the sliced strawberries and the chopped mint, and mix well.
Leave them to marinade for 10-15 minutes, place on top of the cream, and serve.