Strawberry season is arrived, and Mixture Strawberry with Fresh Cream (Kem Tươi với Dâu Tây) will be an amazing dish for yourself and family in this freaking hot weather. Show your cooking skills to create one of delicious Vietnamese Dessert Recipes for your family and friends. Moreover, this dish can become a stunning meal for your party. And you should try the combination between these fruits and cream. I bet you will totally fall in love with it.
So, are you excited? Do you want to create one of amazing Vietnamese Dessert Recipes right now with me? You will not regret with this decision. Let us start cooking this dessert right now.


Fresh strawberry
Fresh cream
Condensed milk
Strawberry syrup.


Step 1: Clean carefully strawberry. Cut off the pedicel and leaves. Clean again and slice thinly.

Step 2: Stir well fresh cream by whipping egg machine.
Step 3: Here is the first step to create one of amazing Vietnamese Dessert Recipes for your family. Add yogurt into glass (depend how much yogurt you want).
Step 4: Arrange some sliced strawberry on yogurt.
Step 5: Pour a little condensed milk on face of strawberry.
Step 6: Arrange once more some sliced strawberry into glass.
Step 7: Finally, add more fresh cream in step 2 on face of strawberry.
For serving, you can add more strawberry syrup and grinded ice. It is more delicious when eating cold. How do you think? It is really easy for making and looks delicious right? Hope you love it and will choose to make for your party or family dessert meals. Do not miss our other Vietnamese Dessert Recipes next time if you want to create something sweet and delicious. Good Luck for your Cooking and have a good appetite.
From Vietnamese Food Team.

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    Mauricio 2015-02-24 02:33:15 Reply

    You can try this with most fruit and It'll work just fine, maybe skip the balsamic.And yes, frsoen fruits are fine, I used to do it all he time.But I suggest pushing the sauce throught a sieve to get rid of the little seeds.

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    Pavel 2015-02-24 19:12:18 Reply

    You actually make it aepapr so easy along with your presentation but I find this topic to be really something which I feel I'd never understand. It sort of feels too complicated and very extensive for me. I am looking ahead on your subsequent post, I

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    Ankul 2015-02-25 10:23:20 Reply

    I'll soon have all your books, but please don't foergt us online with your newsletter. Sure, writing a cookbook takes time and testing recipes but you won us over years ago with lots of recipe talk with the newsletter. Hope it's not turning out to

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