John Myers
Contents
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Ingredients
- 750 g Fresh strawberries
- 4 tbsp Orange liqueur
- 3 fresh Egg yolk
- 100 g Sifted powdered sugar
- 1 Orange
- 200 ml Cream
- Lemon balm leaves
Instructions
- Tear a few zest of the orange from the peel and then rub the rest of the peel with a grater. The cook can eat the orange itself. Rinse the strawberries one by one under running water, remove the leaves and put the fruits in half in a bowl.
- Fold in the orange liqueur (Cointreau) and cover the fruit in the refrigerator for about an hour. Then divide into 4 serving bowls.
- Beat the egg yolks with the powdered sugar and the grated orange peel in a hot water bath until frothy, cool again and stir from time to time.
- Whip the cream until stiff, fold in the egg yolk mixture and spread over the strawberries. Serve with a few orange zests and garnished with lemon balm leaves.
- I got to know these delicious strawberries in Andalusia and also brought the recipe for them from there.
Nutrition
Serving: 100gCalories: 139kcalCarbohydrates: 15.4gProtein: 0.9gFat: 5.8g
