vrdesigners
07/15/15

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

Method:
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

Method:
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.

Method:
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.

Method:
Mix everything together and bake add 150°C

Garnish:
4 small strawberries

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