Strawberries after party
“(…)Ah, the poor princess, with that mouth of roses,
thinks of butterfly and swallow, but supposes
how easily with wings she would soar up under
the bright ladders brought down from the sunlit day.
With lillies she would meet the fresh songs of May,
and be one with the wind in the ocean’s thunder.(…)”
Party’s over without a lost crystal shoe and our dance continues over midnight…
Tomorrow I’ll head to Barcelona where a chocolate crash course is waiting for me.
One more time I thank the wings that your love gave me and I know the feeling of true freedom…
Vanilla and strawberry crème brulée
Vanilla crème brulée:
375 ml cream (35% fat)
125 ml milk
50 g sugar
5 egg yolks
1 vanilla bean
Pre-heat the oven to 160ºC.
Bring the cream to boil with the milk and the vanilla bean.
Combine the sugar with the egg yolks and the egg.
Pour the cream and milk over the egg mixture stirring constantly.
Pour the mixture into the ramekins.
Bake for 30-45 minutes or until firm.
Remove from heat and refrigerate.
1 kg strawberries
100 g sugar
Combine the strawberries with the sugar.
Place them into the microwave oven until cooked and tender.
Seive and drain.
Reserve the juice in the refrigerator.
Pre-heat the oven to 120ºC.
Slice the strawberries as thin as possible.
spread the strawberries over a silpat.
Dry in the oven for 1-2 hours (until stiff and crispy).
Sprinkle the vanilla crème with sugar.
sing a torch, melt the sugar and form a crispy top.
Serve with the dehydrated strawberries and the strawberry sauce.
Source – Jordi Roca