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Mustard Strawberries with Basil Sorbet and Olive Oil Farofa (Kolja Kleeberg)
The perfect mustard strawberries with basil sorbet and olive oil farofa (kolja kleeberg) recipe with a picture and simple step-by-step instructions.
Basil sorbet
- 150 ml Sugar syrup
- 3 Squeezed lemons
- 2 bunch Basil
Strawberries
- 500 g Strawberries
- 50 g Sugar brown
- 1 pinch Salt
- 5 tsp Mustard hot
- 200 ml Olive oil
- 100 g Cassava flour
- 3 tbsp Cane sugar
- Lemon juice
- Balsamic vinegar old
- Olive oil
- Orange zest
- Lemon zest
- Put the refined sugar (boiled sugar with water) and lemon juice in the mixer, add the basil leaves and mix everything (but not too long, otherwise everything will turn gray) Then immediately pass through a sieve and freeze in an ice machine.
- In the meantime, wash, clean and halve the strawberries. Add sugar in a bowl, add lemon juice and balsamic vinegar to taste and let the juice steep a little (press lightly with a whisk in between) Mix the mustard with the resulting juice and mix with the strawberries. Fold in a little finely chopped basil.
- For the farofa, toast the cassava flour with olive oil in a pan. Add the sugar and the grated peel and roast until golden while stirring. If you like, add a small piece of butter at the end.
- Put the strawberries and the sorbet on the plate and serve the roasted farofa while still warm.
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