Strawberry, quark, ginger, Sri Lanka long pepper

Recipe by Joost Van den Hoven & Rob Rademaker from Netherlands – Dilmah Real High Tea Global Challenge 2015 Silver Medal Winners

Ginger Quark mousse:

200 gr. Quark
100 gr. Whipped cream
50 gr. cream
30 gr. Powder sugar
5 gr. gelatine
Fresh ginger

Boil the sugar and cream, mix the gelatine in to the quark and fold in the whipped cream.
Add in to the glass and let set.

Strawberry juice:

500 gr. Strawberries
5 gr. Sri Lankan pepper crushed
50 gr. Sugar

Mix the strawberry’s, Sri Lankan pepper and sugar together and heat them up in a bain mari.
Take 200 juice and add 1 ½ bl. Gelatine. Add a little bit on the quark mousse.

Strawberry compote:

100 gr. Strawberry
1 gr. Find long pepper
Powdered sugar to flavor.

Cut strawberries and add the rest of the ingredients. This comes on top off the jelly.

Long pepper tuille:

50 gr. Powdered sugar
33 gr. Egg white
33 gr. Beurre noissette
33 gr flower
4 gr. Fine Sri Lankan long pepper.

Mix everything together and bake add 150°C

4 small strawberries

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