Gourmet Fraisiere (strawberry dairy dessert)
From the one star french chef Patrick Asfaux
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For 8 guests
- 750 gr of strawberries (150 gr for the sauce, 8 whole strawberries for decoration and 500 gr for the fraisiere)
- 300 gr of quark cheese, 30% fat
- 300 gr of double cream (thick)
- 100 gr of caster sugar
- the juice of ½ a lemon
- 3 cl of Kirsch liqueur
- For the strawberry marinade:
- 100 gr of caster sugar
- the juice of ½ a lemon
- For garnish:
- 16 mint leaves
Progression
Put the following together in a salad bowl: 500 gr of strawberries cut lengthwise in four, sugar and lemon juice. Cover and leave in the fridge for 1 hour.
In the blender mix the quark cheese, 150 gr of strawberries, lemon juuice, caster sugar and kirsch for 30 seconds. Next add the cream, which has to be vey cold, and mix for another 15 seconds.
Pour this mixture into a large bowl and add the marinated strawberries stirring carefully using a wooden spatula. When the mixture is well blended pour into 8 glasses or elegant cups. Decorate each glass with 1 whole strawberry surrounded by 2 mint leaves.
A nice ending for a copious New Year's Eve dinner.
In the blender mix the quark cheese, 150 gr of strawberries, lemon juuice, caster sugar and kirsch for 30 seconds. Next add the cream, which has to be vey cold, and mix for another 15 seconds.
Pour this mixture into a large bowl and add the marinated strawberries stirring carefully using a wooden spatula. When the mixture is well blended pour into 8 glasses or elegant cups. Decorate each glass with 1 whole strawberry surrounded by 2 mint leaves.
A nice ending for a copious New Year's Eve dinner.
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