A delicious strawberry recipe!
Marinade: clove, port, cinnamon and lemon zest in a small pan form and boil half. Pour through a sieve. Cool.
Cut the strawberries into halves or quarters, depending on their size. Sprinkle with sugar if desired. Put them in the marinade and let them marinate in the refrigerator for at least one hour with the lid closed.
Whip the cream until stiff.
Melt the gelatine in a little warm buttermilk.
Mix the remaining lime juice, sugar, buttermilk and zest in a baking bowl. Add the dissolved gelatin. Then stir in the whipped cream thoroughly. Pour into cooled cups or ramekins. Meanwhile, refrigerate the flans for at least four hours.
To serve, turn the flans out onto plates and garnish with the marinated strawberries.