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Pot Foam with Strawberries and Basil Pine Nut Pesto

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Pot Foam with Strawberries and Basil Pine Nut Pesto

The perfect pot foam with strawberries and basil pine nut pesto recipe with a picture and simple step-by-step instructions.

Pesto

  • 250 g Cream curd
  • 1 Pc. Lime untreated
  • 1 pinch Salt
  • 2 tbsp Sugar
  • 3 Pc. Protein
  • 3 tbsp Powdered sugar
  • 400 g Strawberries
  • 1 bunch Basil
  • 2 tbsp Pine nuts
  • 1 tbsp Honey
  • 4 tbsp Rapeseed oil
  • 1 pinch Salt
  1. Whip the cream until stiff. Squeeze the cream curd in a towel and place in a bowl. Wash the lime, tear off the zest and add to the quark. Likewise a pinch of salt and the sugar. Mix everything until smooth. Then fold in the cream. Beat egg whites with icing sugar until stiff and fold into the mixture. Cut the strawberries into slices, add sugar and place in dessert bowls. Distribute the mass on top.
  2. Wash basil, dry and puree with the roasted kernels. Slowly add in the oil and mix in the honey. Season to taste with salt (not too much) and puree until a creamy mixture has formed. Then pour this over the pot foam – done!
Dinner
European
pot foam with strawberries and basil pine nut pesto

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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