Strawberry carpaccio recipe
Strawberry Carpaccio recipe
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Recipe intro
Introducing the delightful Strawberry Carpaccio recipe, a refreshing and vibrant dish that will tantalize your taste buds. This recipe combines the natural sweetness of succulent strawberries with a delicate balance of flavors. Sliced paper-thin, the strawberries are beautifully arranged on a plate, creating an elegant and visually stunning presentation. With just a few simple ingredients, this dish is perfect for summer gatherings or as a light and healthy dessert option.Keywords: Strawberry, Carpaccio, Refreshing, Vibrant, Dessert.
strawberry carpaccio recipe details
Ingredients
375 g | rhubarb, diced |
3 | ripe lemons, juice |
6 | egg yolks |
1 | pulp of a vanilla pod |
1 pinch(es) | cinnamon |
1 pinch(es) | ground cloves |
100 g | whipping cream |
500 g | strawberries, hulled and thinly sliced |
240 g | sugar |
200 ml | dry white wine |
Instructions
In a saucepan combine the lemon juice with 180g of the sugar and with the wine and bring to a boil. Add the rhubarb and steam for 3-4 minutes. Drain the rhubarb and collect the liquid.Mix together 125ml of the rhubarb liquid, the egg yolks, 60g of the sugar, the vanilla pulp, cinnamon and cloves. In a warm water bath, whisk the mixture until thickened.
Whisk the cream until stiff. Fold the whipped cream and the rhubarb in the egg mixture.
Arrange the strawberries slightly overlapping on a large serving plate and serve with the rhubarb froth.
Preparation time:
ca. 20 min
Cooking / Baking Time:
ca. 10 min
Grade of difficulty:
easy
Calories per portion:
n/a
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