Ingredients
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Vinegar Strawberries
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10 strawberriesripe
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30 millilitres Chardonnay-vinegar
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10 grams white cane sugar
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Strawberry Compote
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250 grams strawberriesripe
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50 grams white cane sugar
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75 millilitres red wine
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50 millilitres dark port wine
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30 millilitres Flavius-vinegar
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2 grams Locust bean gum
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Roasted Celery Cream
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200 grams celeryinto small cubes
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20 grams shallotsinto small cubes
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50 millilitres cream 33%
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50 millilitres sherry
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50 grams nutbutter
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Salt
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white pepperfrom the mill
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Toasted Mini Celery
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5 piece mini celerywith green
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Strawberry Juice Pickled Mini Celery
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1 piece mini celerywashed
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30 millilitres pureed strawberries
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10 millilitres Chardonnay-vinegar
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8 grams white cane sugar
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Salt
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Marinated Celery Julienne
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30 grams celerycut into julienne
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5 grams strawberry seed oil
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10 millilitres Chardonnay-Essig
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6 grams Sugar
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Salt
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white pepperfrom the mill
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Cooked Strawberries
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250 grams strawberriesripe
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20 millilitres Flavius-vinegar
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50 millilitres dark port wine
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10 grams white cane sugar
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Dried Strawberries
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100 grams strawberriesripe
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20 millilitres sud of the cooked strawberries
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Strawberry Leaf Tea
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1 heaped tablespoon dried strawberry leaves
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100 millilitres Water
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15 millilitres champagne vinegar
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30 millilitres sud of the cooked strawberries
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8 grams finest blossom honey
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0.5 gram Locust bean gum
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10 millilitres strawberry seed oil
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Salt
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fresh dried strawberry leaves
Directions
*This recipe requires starting a day before for infusion time.Vinegar Strawberries
- Halve the strawberries and vacuum pack with the Chardonnay vinegar and sugar and refrigerate for at least 12 hours.
Strawberry Compote
- Weigh 150 g strawberries and dice finely.
- Dehydrate for 2-3 hours at 60 degrees c.
- Puree the remaining strawberries with a magic wand and strain through a fine sieve.
- Caramelise the sugar.
- Deglaze with the alcohol.
- Reduce to 1/3 and add the vinegar.
- Let it boil briefly and add the pureed strawberries.
- Remove from heat.
- Add the locust bean gum and return slowly to boil.
- Now add the strawberries.
Roasted Celery Cream
- Sauté celery in a pan slowly until golden brown and cook until soft.
- Then deglaze with the sherry and cream and reduce by half.
- Puree in a thermomix until smooth.
- Stir in the nut butter.
- Season with salt and pepper.
Toasted Mini Celery
- Wash Mini celery thoroughly and cut the green up to 1.5 cm.
- Wrap the celery leaves at the root well with aluminum foil.
- Stand the celeriac in a small saucepan with plenty of salted water and softly boil. However, the water should only cover the celery root – the celery leaves should not touch the water and should only be lightly steamed.
- Remove and cut in half lengthwise.
- Then fry until golden brown.
Strawberry Juice Pickled Mini Celery
- Cut Mini celery on a mandolin thinly and marinate with the pureed strawberries, vinegar, sugar and salt.
- After vacuuming, cook for ten minutes at 85 degrees Celsius.
Marinated Celery Julienne
- Marinate the julienne celery with listed ingredients and marinate for about 20 minutes.
Cooked Strawberries
- Remove the stalks from 150g of strawberries.
- Now 100g strawberry puree and pass.
- Reduce port wine to 1/4 and mix with the pureed strawberries.
- Combine the vinegar, sugar and strawberries.
- Vacuum and cook at 60 ° C for 15 min.
Dried Strawberries
- Halve strawberries and dehydrate for about five hours at 60 ° C.
- Before serving marinate with the strawberry stock.
Strawberry Leaf Tea
- Boil water and pour over the dried strawberry leaves and let stand for ten minutes. Allow to cool and mix with the locust bean gum and fresh strawberry leaves.
- Now season with the strawberry sud, champagne vinegar, honey, salt and the strawberry seed oil.
Plating
- On a plate and spread the sliced portioned cheese, about 15 grams per variety.
- And then the respective strawberry components with the appropriate cheese.
- Garnish with micro flakes, dried strawberry powder, the strawberry leaf and sauce boats.
- Serve immediately.