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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 ...

Mushroom and Potato Cannelloni





ingredients

for 4 people
  • 200g mixed mushrooms (you can use the frozen kind).
  • 10g dried porcini mushrooms.
  • 400g potatoes, cleaned and peeled.
  • 2 cloves of garlic.
  • 3 shallots.
  • 1/2 onion.
  • 12 to 16 cannelloni sheets.
  • 80ml dry white wine.
  • the soaking liquid from the porcini.
  • 100ml cooking cream (or oat, soy drink, whatever you prefer).
  • salt.
  • plenty of black pepper.
  • extra virgin olive oil.

for the cream topping:

  • 180ml cooking cream (or oat, soy drink).
  • a knob of butter.

you'll also need:

  • 120g sweet potato, cleaned and peeled.
  • 1 tablespoon cream (oat, soy, your choice).
  • 1 tablespoon extra virgin olive oil.
  • salt.
  • 1 tablespoon raw pistachios.

preparation

Start by soaking the dried porcini in 100ml of hot water.
Boil the potatoes, peeled and sliced, in salted water for 15 to 20 minutes. Check they're tender all the way through. Push them through a potato ricer or food mill and set aside.
In a wok with 80ml of hot oil, sauté the onion, garlic, and shallots...
When the sofrito is almost done, toss in the thawed and chopped mushrooms and the porcini. Let them cook together for another 2 or 3 minutes.
Pour in the wine and let it bubble away until it's mostly evaporated.
Add the porcini soaking liquid and the cream. Once it starts to simmer, give it a stir and take it off the heat...
Blitz the mushroom mixture until smooth, then fold it into the potato purée. Don't blend them together, just mix gently with a wooden spoon until everything's combined. Let it cool down...
Toast the pistachios in a dry pan, no oil needed.
Boil or soften the cannelloni sheets according to package instructions, then fill them with the mushroom and potato mixture.
In a small pan over low heat, warm the butter and cream. Once it just starts to bubble, take it off the heat and set it aside.
Arrange the cannelloni on serving plates and spoon the cream topping over them.
For the side, boil the sweet potato (peeled and sliced) in salted water until soft. Push it through the ricer, mixing in the oil and cream as you go. Divide this among the plates.
Before serving, warm the plates in the oven and scatter the toasted pistachios on top...


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