Here's a dessert that doesn't ask much of you but gives plenty back: fresh strawberries nestled in whipped cream, tucked inside flaky puff pastry, and finished with a drizzle of dark chocolate. Simple, elegant, and just the thing when strawberries are at their best. Ingredients For 4 people 12 large strawberries. 1/2 sheet of rectangular puff pastry. 400g heavy cream for whipping (35% fat). 60g powdered sugar for whipping the cream. 75g dark chocolate (I use Nestlé Postres). 40g heavy cream (35% fat). 1 egg yolk beaten with a few drops of water. Powdered sugar for dusting. Preparation Preheat your oven to 180°C. Start by baking the puff pastry. Use a pastry cutter to cut out 4 rectangles and arrange them on a baking sheet lined with parchment paper... Brush the tops with the egg wash and slide the tray into the oven. Bake until the pastry turns golden and puffs up beautifully, about 8 to 10 minutes... Once they've cooled completely, use the ...
ingredients
for 4 people
- 16 lettuce leaves
- marinated salmon
- 200g cooked and peeled shrimp
for marinating the salmon:
- 400g salmon, skinless and boneless
- 100g coarse salt
- 80g sugar
- juice of 1/2 orange
dressing sauce:
- one tablespoon mayonnaise
- one teaspoon mustard
- 1/2 kiwi, mashed
- freshly ground black pepper
- two tablespoons extra virgin olive oil
preparation
The day before, we'll marinate the salmon: once it's cleaned of skin and bones, cut it into cubes that aren't too small.
Mix the coarse salt and sugar...
Cover the bowl and keep it in the fridge for at least 12 hours.
The next day, drain off the marinade and rinse the salmon cubes thoroughly to get rid of all the salt. If needed, rinse them two or three times. Set aside.
To make the dressing sauce: With a fork, mash the 1/2 kiwi and add the mustard, mayonnaise, pepper, and finally, the olive oil.
Mix well and set aside...
To finish, place 4 lettuce leaves in each serving cup, spoon the seafood mixture on top, and bring them to the table...
Enjoy!