Dessert Strawberry Epic

Strawberries are everywhere in this dessert, but as if in their different guises. How do you like strawberries with basil? - An excellent and spicy combination! - And the vanilla curd with strawberries? - The very tenderness! - Ginger-strawberry note to taste? - Oh yeah! Their friendship is so passionate! - Almond crumbs? - Forms texture successfully. - How about strawberry cinnamon yogurt? - Well, this is a classic with a great addition! - Crushed cookies do not bother you? - Not at all! Like a soaked crumble. - And coconut milk for the road? - Awesome strawberry solution! - Maybe something was missing for you? - Is that only strawberry ice cream ... :) - What ?! - Just kidding, this is already called "underdeveloped" :) This strawberry epic is more than enough!

Ingredients

• Strawberries - 2 tbsp.
• Ricotta - 4 tablespoons
• Yogurt without additives - 130 g
• Curd cream - 50 g
• Ginger root - 2 tsp
• Crushed almonds 4 tablespoons
• Crushed oat-gingerbread cookies - 4 tablespoons
• Coconut milk - 4 tablespoons
• Basil - 8-10 large leaves
• Ground cinnamon - 1 tsp
• Powdered sugar, vanillin - to taste
• Sea salt - a small pinch to taste

Directions

1. We clean the strawberries from the stalks. We leave about half of the berries, and distribute the other half into yogurt, ricotta, curd cream, rubbing them with a spoon with powdered sugar so that there is a uniform consistency, but the strawberries are felt. No blender!
2. Put the strawberries from the other half on the bottom of the glasses: cut the large berries into 2-4 pieces, finely tear with your hands 2 leaves of basil per glass and sprinkle with powdered sugar.
3. Sprinkle with almond crumbs (the almonds together with the skin are ground in a coffee grinder, leaving large particles), apply the curd-strawberry dressing, mixing it with vanilla and powdered sugar (the sweetness should be sufficient here), again sprinkle with almond crumbs with powdered sugar.
4. We spread strawberry halves around the edges and a berry in the middle, and fill the free space with freshly grated ginger, sprinkle with powdered sugar again and fill it all with a yoghurt-strawberry mixture with the addition of ground cinnamon.
5. Sprinkle generously with crushed cookies (I used the oat and ginger cookies cooked the day before) and top with ricotta pounded with strawberries and powdered sugar. Then strawberries. The cheesy flavor of ricotta can be made even more obvious by adding sea salt to the palette of these flavors (a small pinch per glass) right on top of the ricotta strawberries. Sprinkle everything with crushed cookies again.
6. Finally, pour the yoghurt mixed with coconut milk in a 1: 1 ratio. We don't forget about powdered sugar too :). You can add coconut flakes or crushed almonds (its large fractions) ... Decorate with basil leaves ...