Summer calls for a refreshing, light, guilt-free dessert. A strawberry petit suisse with isomalt is exactly that: sugar-free creaminess, natural shine, and the true taste of strawberry in every spoonful. Mayte chose this dessert because it embodies everything that defines isomalt—precision, transparency, and a perfect result—in a format that can be eaten in seconds.
Strawberries are the heart of this recipe. Isomalt is its garnish. When you work with such simple ingredients, the quality of each one shines through. That’s why the measurements in this recipe are precise, the steps clearly defined, with no tricks. It’s honest summer baking.
If you’ve never worked with isomalt in no-bake desserts, this is the perfect starting point. Cold, visually appealing, and so delicious that guests will ask how you made it.
Strawberry petit suisse with isomalt
Quantity: 6 small cups
Texture: creamy, smooth and slightly firm
Storage: 3 days in the refrigerator
Ingredients
- 300g of frozen strawberries
- 80 g of isomalt
- 200g of cream cheese
- 200g of whipped fresh cheese or unsweetened natural Greek yogurt
- 100 ml of whipping cream or evaporated milk
- 1 teaspoon of lemon juice
- 4 sheets of unflavored gelatin, approx. 6 g
- Optional: a few drops of liquid sucralose or stevia
Elaboration
Soak the gelatin sheets in cold water for 5-10 minutes to hydrate them.
In a saucepan, combine the frozen strawberries, isomalt, and lemon juice. Cook over medium heat for 8-10 minutes, until the strawberries are soft and the isomalt has completely dissolved.
Blend the mixture until you get a smooth puree. If you want a smoother texture, you can strain it to remove the seeds.
Add the well-drained gelatin to the hot strawberry puree and mix until completely dissolved.
Let it cool for a few minutes. It shouldn’t be boiling hot when you mix it with the cheese, but it shouldn’t be completely cold either.
In a bowl, mix the cream cheese, whipped fresh cheese, and cream until you have a smooth cream.
Add the strawberry puree little by little and mix until combined.
Taste for sweetness. Since isomalt is less sweet than sugar, you can add a few drops of liquid sucralose or stevia if you want a sweeter taste.
Divide the mixture into small glasses and refrigerate for at least 4 hours, although it tastes better overnight.
This petit suisse proves that isomalt isn’t just for decorating high-end pastries—it’s a versatile ingredient that transforms traditional desserts into lighter, guilt-free versions. Perfect summer treats in 6 little glasses.
Leave A Comment