STRAWBERRY, QUARK, GINGER, SRI LANKA LONG PEPPER

STRAWBERRY, QUARK, GINGER, SRI LANKA LONG PEPPER

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Joost Van der Hoven
Rob Rademaker

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

Ingredients

Ginger Quark mousse 200 gr. Quark
100 gr. Whipped cream
50 gr. cream
30 gr. Powder sugar
5 gr. gelatine
Fresh ginger Strawberry juice 500 gr. Strawberries
5 gr. Sri Lankan pepper crushed
50 gr. Sugar Strawberry compote 100 gr. Strawberry
1 gr. Find long pepper
Powdered sugar to flavor. 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.

Methods and Directions

Ginger Quark mousse 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 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 Cut strawberries and add the rest of the ingredients. This comes on top off the jelly. Long pepper tuille Mix everything together and bake add 150°C

ALL RIGHTS RESERVED © 2019 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 17/10/2019