Strawberry Dessert “Eruption

For the strawberry dessert, prepare the parfait in two stages. For the chocolate parfait, melt the couverture (bowl in pot of hot water) and let cool slightly. Separate the egg.

Combine egg yolks with sugar in a bowl and whisk warm (pot of hot water – about 65 degrees) until foamy. Then remove the mixing bowl from the water bath and continue to stir the mixture cold.

Now add a pinch of salt to the egg whites and beat until stiff. Then whip the cream until stiff.

Add the liquid chocolate mixture to the foamy egg yolk and sugar mixture and mix. Fold in alternating stiff cream and egg whites of this chocolate-egg yolk mixture.

Pour this mixture into a tureen, cover with foil and freeze in the freezer for at least 3 hours – preferably overnight.

For the strawberry parfait, clean, chop and puree the strawberries. Separate eggs, both ingredients are needed. Mix egg yolks and sugar and whisk warm (bowl in a pot with hot water – about 65 degrees).

Then continue to stir the mixture cold – creamy/fluffy. Now add the egg whites with a pinch of salt and beat until stiff. Then whip the cream until stiff. Now add the strawberry puree to the egg yolk and sugar mixture and mix.

Now alternately fold in the stiffly beaten cream and the beaten egg white. Now let the mixture cool slightly and later pour it onto the frozen chocolate parfait.

Cover the mass and place the terrine in the freezer for at least 4 hours – better overnight.

For the strawberry sauce, clean, wash and puree the strawberries. Put some of the puree in a small saucepan and stir the starch into it. Add the rest of the puree and mix well.

Bring the whole mixture to a boil – it should be a thick mixture, thicken with a little more starch if necessary. Now let the sauce cool down, then season with sugar and lemon, finally add the Grand Marnier.

The taste should be a nice balance between strawberry flavor and orange flavor. Then put the sauce in the refrigerator – a good 1 hour, better overnight (flavors).

For the yuzu cream, put all the ingredients in a pot, stir and bring to a boil. It must be a creamy, thick mass. Strain the mixture through a sieve into a bowl.

Cover the mixture with foil, let it cool and refrigerate for at least 1 hour. About ½ hour before serving, place the serving dishes in the freezer so that the individual components do not shift or mix when serving.

Preparation Tip:

Yuzu is a Japanese citrus fruit with a very distinct and intense flavor. The juice can be found in delicatessens, usually in the sushi section. As an alternative, lime can also be used.

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