Sweets and drinksDrinksEurope and North Americaabout 15 minutes
This strawberry smoothie comes out thick and smooth under a tall swirl of cream on the rim. The fresh strawberry flavour stays clear and the ice never waters it down.
The hardest part is blending in the right order, mixing everything first and adding ice afterwards. The blender jug has to be wiped completely dry, because standing water makes the smoothie separate within minutes. A common slip is adding the ice at the same time as the strawberries, which leaves the mixture thin and the colour washed out.
This batch weighs about 1.3kg, at roughly 278 calories per 100g.
Method
Cook the strawberry jam: blend 176g of strawberries until smooth. Dry mix 2g of NH pectin with part of 36g of kOBE Monk Fruit Blend. Warm the strawberries to hand temperature, scatter in the pectin mixture, stir well, hold a gentle simmer for exactly 2 minutes, lower the heat and add the rest of the blend with a pinch of salt, take it off the heat to cool for 5 minutes and stir in 6ml of lime juice. This makes about 200g of jam, of which this batch of smoothie uses 30ml, and the rest goes into a sealed jar in the refrigerator to be used within 2 weeks.
Put 600ml of liquid cream, 350ml of thick cream and 40ml of vanilla syrup into a cream whipper, screw the lid on tightly and fit 2 chargers.
Shake the whipper well so the ingredients combine.
Clean and thoroughly dry the blender jug so the smoothie does not separate.
Put 70ml of oat milk, 20g of vanilla powder, 100g of fresh strawberries, 100g of vanilla ice cream and 30ml of strawberry jam into the jug and blend once to combine.
Once the mixture is thick and smooth, add the ice cubes and blend again until fine.
Pour the smoothie into glasses and pipe the cream from the outside inwards and from the bottom upwards to build the swirl on the rim.
Finish with fresh strawberries and a wafer roll.
Tips
Without NH pectin, a little xanthan gum works, and the jam thickens as it cools with stirring.
If the strawberry jam is thin, hold back a few ice cubes so the glass still comes out thick.
Choose ripe, glossy, unbruised strawberries for the best colour in the glass.
Dry the blender jug before use, since standing water makes the mixture separate.
Blend the ingredients first and add ice after, which keeps the smoothie thick rather than watery.
A charged cream whipper stays in the refrigerator and is used up the same day.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.