The author’s recipe will impress your taste buds with a contrast textures, taste components and temperatures. On a plate raspberry puree is laid out, which is then covered with a beautiful a fan of strawberry slices and heated. Even better when warm the taste of ripe summer berries is manifested. Put them on top frozen yogurt to make dessert look like a restaurant haute cuisine, freeze yogurt in a milk carton. Then yogurt sorbet can be cut into even triangles and Serve effectively on the salad. The piece finishes the whole graceful composition. honeycombs.
Recipe author – Gail Gand (USA) – pastry chef and co-owner chicago restaurant TRU
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Time: 7 hours 25 minutes Difficulty: medium Servings: four In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Strawberry salad
- 1 tbsp. raspberries for mashed potatoes
- 1 tbsp. l Sahara
- 16 large strawberries, peeled and thinly sliced
- 1 piece (5 cm.) Honeycombs, optional
- Special equipment: 1 liter cardboard box from under milk with a chopped top, thoroughly washed; 4shallow heat-resistant plates for snacks with a volume of 180 ml.
Frozen yogurt
- 2 tbsp. plain yogurt
- 1 and 1/4 Art. sugar syrup (see Note)
- 0.5 tsp vanilla extract or half a vanilla pod, cut lengthwise in half
Recipes with similar ingredients: strawberries, honey, vanilla pod, yogurt, sorbet
Recipe preparation:
- Make frozen yogurt: mix in a bowl yogurt, sugar syrup and vanilla. Refrigerate for 30 minutes then freeze in an ice cream maker according to instructions производителя.Примечание Если уyou already have ready-made syrup prepared in 1 day, then dessert It cooks very fast. To make simple sugar syrup, mix 1 tbsp. water and 1 tbsp. sugar, bring to a boil, then cool and use to make yogurt sorbet.
- Put frozen yogurt in a milk box, alright tamping it so that there are no air pockets left. Put in freezer for at least 6 hours.
- Make Strawberry Salad: Whisk Raspberries in a Blender with sugar. Strain the mashed potatoes through a sieve and taste by adding more sugar if necessary. Arrange raspberry puree over plates, evenly distributed to completely cover the bottom each plate.
- Then place 4 strawberries on each plate, revealing their neat fans, starting from the edge, spiraling towards to the center. At this stage, the plates can be covered with cling film and keep in the refrigerator until serving, no longer than 8 hours.
- Preheat the oven to 230 ° C. Bake strawberries on plates until it warms up, about 2 minutes. Or heat in microwave for 1 minute.
- Remove the frozen yogurt from the freezer and place the box on the side. Without removing yogurt from it, cut a slice 4 thick from the end see Remove the cardboard from the slice. Cut frozen yogurt sorbet diagonally into 4 triangles. Put along the triangle frozen yogurt in the center of each plate (it will immediately start melt). Cut the honeycombs, if you use them, into 4 parts and lay on top of frozen yogurt. Serve immediately.
