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Sherry Pastry Strawberries, Basil and Honey Pesto, Ginger and Violet Ice Cream and Chocolate Tartlets

5 from 4 votes
Course Dinner
Cuisine European
Servings 5 people
Calories 294 kcal

Ingredients
 

Sherry batter strawberries

  • 250 g Strawberries
  • 100 g Flour
  • 1 Pc. Egg
  • 3 packet Vanilla sugar
  • 4 cl Sherry
  • Salt
  • Soda
  • 2 packet Fat for deep-frying

Basil and honey pesto

  • 2 bunch Basil
  • 50 g Pine nuts
  • 0,5 Pc. Lemon
  • 3 tbsp Honey
  • Water

Ginger and violet ice cream

  • 800 ml Cream
  • 8 Pc. Egg yolk
  • 100 g Sugar
  • 3 Pc. Vanilla pod
  • 1 Pc. Ginger
  • 50 ml Violet syrup
  • 4 tbsp Honey
  • Food color

Chocolate tart flavored with herbs from Provence

  • 1 Pc. Egg
  • 100 g Sugar
  • 70 g Flour
  • 3 tbsp Cocoa powder
  • 2 tsp Baking powder
  • 80 ml Milk
  • 80 g Butter
  • 1 bunch Rosemary
  • 1 bunch Thyme

Creme caramel

  • 100 g Powdered sugar
  • 200 ml Cream
  • Sea salt

Instructions
 

Ginger and violet ice cream

  • The ice cream should be prepared the day before. First, the "basic ice cream" is made by mixing 600 ml of cream with 6 egg yolks and the sugar and adding the pulp of the vanilla pods. This mass is then divided 1/3 to 2/3. Then grate the ginger and boil it with the honey, stirring constantly, for 5-10 minutes with the remaining 200 ml of cream. The whole thing is then drained through a sieve. When the cream has cooled down again, this is added to the 1/3 mass. IMPORTANT: The cream must first be cold, otherwise the egg yolk can curdle! Then the 2/3 mass of the violet syrup and possibly the liquid purple food coloring are added. Both masses are then either frozen in an ice machine or in the freezer.

Strawberries baked in sherry batter

  • Heat the fat in a saucepan (alternatively use a deep fryer). Mix the flour with a pinch of salt, the egg, the vanilla sugar and the sherry and add enough mineral water to the mixture until the dough is creamy. If necessary, even out with a little flour. Remove the stalk from the strawberries, add to the batter and then fry in the fat until they are golden brown. Then drain the baked strawberries on a paper towel. For serving, the strawberries can be dusted with a little icing sugar.

Basil and honey pesto

  • For the basil and honey pesto, all the ingredients (only the leaves for basil) are simply put in a blender and mixed. At the beginning just add a little water and then see if the whole thing can be mixed well. If necessary, add a little water to change the consistency.

Chocolate tart flavored with herbs from Provence

  • Beat the egg with the sugar until frothy. Then stir in the flour, cocoa, baking powder and milk. Melt the butter and stir it into the batter. Then paint the rosemary and thyme in small pieces (mixer or mortar) and use them to season the dough. The dough should only have a very slight taste of the herbs, as these only develop their full aroma when baking. Either pour the dough into special molds with a hollow or use a muffin tray and cut out small hollows after baking. IMPORTANT: Grease the molds beforehand with either butter or a little olive oil. Then put the whole thing in the preheated oven for 25 minutes. Just before serving, fill the wells with the creme caramel.

Creme caramel

  • For the creme caramel, slowly heat the powdered sugar in a saucepan, stirring constantly, and let it caramelize. Then add the soy cream or cream, stir until smooth and remove from the heat. Let cool a little and season with the coarse sea salt. It should just be a touch of salty!

Nutrition

Serving: 100gCalories: 294kcalCarbohydrates: 28.6gProtein: 3.2gFat: 18.4g
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Written by John Myers

Professional Chef with 25 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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