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Strawberries with Cream and Chocolate

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 ...

Cauliflower and Cod Terrine





Ingredients

for 4 servings

for the cream

  • 500gr. of cauliflower, cleaned and broken into florets
  • 360gr. of desalted cod.

for the cod-infused oil

  • 100gr. of cod skin.
  • 80cc. of extra virgin olive oil

you'll also need

  • 4 or 5 garlic cloves.
  • chopped parsley.
  • salad tomatoes.

Preparation

Let's start with the cod oil: using a sharp knife, remove the skin from the cod pieces and place it in a small saucepan with the 80cc of olive oil.
Put the pan over very low heat — you don't want it to fry, just warm gently — and let it go for 10 minutes. Take it off the heat and let it steep for another 10 minutes.
While it's still warm, blend the skins together with the oil, then strain everything through a fine-mesh sieve. Set this aside.
In a frying pan with just a few drops of oil, brown the sliced garlic and set it aside — you'll use it to garnish the terrine later.
Boil the cauliflower in salted water until tender. Once it's cooked through, take the pot off the heat and add the cod, letting everything sit together for 5 minutes.
Drain well, making sure to get rid of all the water, then blend the cauliflower and cod together until smooth.
You want a really silky, fine cream.
Taste and adjust the salt if needed, then spread the mixture onto a serving platter. Arrange sliced tomatoes around the edges.
Scatter the browned garlic and chopped parsley over the top, then drizzle generously with the cod-infused oil.

Enjoy!
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