“Fried” strawberries with mint , soft burned meringue and strawberry sorbet
16 large strawberries
10-12 geranium flowers or other edible flowers
Wash and clean the strawberries. Cut the strawberries in half . Heat a frying pan up and put strawberries in a dry pan, with the surface down and let them cook in the pan for 1-2 minutes. Then they become “burned” and get a nice caramelized surface. Take strawberries careful of the pan and put them onto a plate.
Serve with meringue, flowers and sorbet.
2 egg whites
80 g icing sugar
2-4 grains of salt
Beat egg whites quite stiff with salt and then add the icing sugar a little at a time, while still whipping until you get a stiff and strong meringue. Put meringue into a plastic bag and cut a small hole. Put small top of the meringue on a plate and then caramelize/burn them with a small gas burner Then place the fried strawberries in between the meringue tops. Put finally a scoop of the strawberry sorbet and the geranium flowers on top. Serve immediately so the meringue is still a little warm and sorbet the don’t melt too much.
500 g fresh strawberries (frozen can also be used)
1 liter of water
200 g of cane sugar
½ vanilla pod finely grated zest and juice of
2 lemons unsprayed
Rinse the strawberries and then nip the green hocks of. Halve the strawberries and put them in a pot ¬ together with water, sugar, vanilla seeds and pod.
Bring to the boil for 3-4 minutes. Take the pot of the heat and season with finely grated lemon zest and lemon juice. Let the strawberry sorbet rest for 20 minutes. Blend the sorbet, and sieve it as through a coarse sieve. Put the sorbet in the refrigerator and cool completely. When the sorbet is quite cold, then pour it into an ice machine and run it for 15-20 min. to a frozen sorbet. Put the finished sorbet in a plastic box and put it in the freezer where it can stand for 3-4 days and keep its nice creamy texture.