John Myers
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Strawberry Ragout with Black Kampot Pepper, Verbena and Cream Cheese Parfait
The perfect strawberry ragout with black kampot pepper, verbena and cream cheese parfait recipe with a picture and simple step-by-step instructions.
- 150 g Quark semi-fat
- 250 ml Cream
- 3 piece Egg yolk
- 1 piece Egg
- 0,5 piece Lemon
- 0,5 piece Orange
- 6 cl Grand Marnier
- 90 g Brown sugar
- 1 piece Vanilla pod
- 1 sheet Gelatin
- 30 g Verbena
- 200 g Strawberries
- 20 g Black pepper
Quark cream parfait
- Soak the gelatine leaves for approx. 10 minutes. In the meantime, whip the whipped cream until stiff. Then beat the egg yolk, egg, lemon and orange zest, sugar, Grand Marnier and vanilla in a water bath until frothy. Stir in the quark as well. Stir in the cream and 10g chopped verbena and then pour the mixture into the form rings and place in the freezer for 5 hours.
Strawberry ragout
- Puree 2,200g strawberries with the juice of half a lemon and about 40g sugar. Then dice the strawberries, mix with verbena, black pepper and strawberry pulp.
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