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Take a baking sheet and line it with parchment paper. Place a sheet of phyllo dough on top. Melt the butter and brush the phyllo dough with the melted butter using a small pastry brush. Next, place some powdered sugar in a fine-mesh sieve and gently dust the sheet of phyllo dough. Give the recipe a surprising twist by sprinkling a little black pepper over the entire sheet. You’ll find that the flavor pairs perfectly with the strawberries.
Take the strawberries and remove the stems. The stems are completely edible, but the dish looks nicer without them. Do not wash the strawberries, so they retain all their flavor. Then cut them into brunoise—that is, into small cubes. Take your time and work carefully: the result should look attractive.
Remove the phyllo dough from the oven as soon as it's a nice golden brown and shiny. Let it cool. That way, it will become nice and crispy.
To marinate the strawberries, use a vanilla bean. Make a slit along its entire length with a small knife. Then, use the back of the knife to scrape the black vanilla seeds out of the bean. Use half of them to marinate the strawberries. You’ll need the other half later in the recipe.
Place the strawberries in a bowl. Add half of the vanilla seeds and a tablespoon of vanilla sugar. The strawberries will absorb the vanilla sugar and release some liquid. This is perfect for a delicious dessert coulis. Mix everything together well. Let the mixture rest at room temperature for about ten minutes for best results.
For the cream, use a new bowl and add the other half of the vanilla seeds and a tablespoon of vanilla sugar. Pour in the heavy cream and whip it until stiff. Then add the ricotta and mascarpone and mix everything well.
Give the strawberry coulis a surprising twist by finely chopping a few nice basil leaves and adding them. This allows the fresh basil to subtly infuse the strawberry mixture. Mix everything together well again.
Take the remaining strawberries and slice them thinly. They’ll add a nice finishing touch to the dessert. You can arrange them in a pretty fan shape on top of the crispy pieces of phyllo dough.
Break the phyllo dough into rough pieces. Take a deep plate and spoon a generous amount of vanilla mascarpone cream into it. Gently arrange the finely chopped strawberries and basil on top. Finish the dessert beautifully with a rosette of strawberries and a few crispy chips of peppered phyllo dough.
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Ingredients
for
4
persons
person
For the strawberry dessert
500 g strawberries
1 vanilla pod
4 sheets of filo pastry
1 tbsp butter
1 tbsp icing sugar
100 g mascarpone
1 bunch of basil
50 g ricotta
100 ml heavy cream
Salt
Pepper
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Take a baking sheet and line it with parchment paper. Place a sheet of phyllo dough on top. Melt the butter and brush the phyllo dough with the melted butter using a small pastry brush. Next, place some powdered sugar in a fine-mesh sieve and gently dust the sheet of phyllo dough. Give the recipe a surprising twist by sprinkling a little black pepper over the entire sheet. You’ll find that the flavor pairs perfectly with the strawberries.
Take the strawberries and remove the stems. The stems are completely edible, but the dish looks nicer without them. Do not wash the strawberries, so they retain all their flavor. Then cut them into brunoise—that is, into small cubes. Take your time and work carefully: the result should look attractive.
Remove the phyllo dough from the oven as soon as it's a nice golden brown and shiny. Let it cool. That way, it will become nice and crispy.
To marinate the strawberries, use a vanilla bean. Make a slit along its entire length with a small knife. Then, use the back of the knife to scrape the black vanilla seeds out of the bean. Use half of them to marinate the strawberries. You’ll need the other half later in the recipe.
Place the strawberries in a bowl. Add half of the vanilla seeds and a tablespoon of vanilla sugar. The strawberries will absorb the vanilla sugar and release some liquid. This is perfect for a delicious dessert coulis. Mix everything together well. Let the mixture rest at room temperature for about ten minutes for best results.
For the cream, use a new bowl and add the other half of the vanilla seeds and a tablespoon of vanilla sugar. Pour in the heavy cream and whip it until stiff. Then add the ricotta and mascarpone and mix everything well.
Give the strawberry coulis a surprising twist by finely chopping a few nice basil leaves and adding them. This allows the fresh basil to subtly infuse the strawberry mixture. Mix everything together well again.
Take the remaining strawberries and slice them thinly. They’ll add a nice finishing touch to the dessert. You can arrange them in a pretty fan shape on top of the crispy pieces of phyllo dough.
Break the phyllo dough into rough pieces. Take a deep plate and spoon a generous amount of vanilla mascarpone cream into it. Gently arrange the finely chopped strawberries and basil on top. Finish the dessert beautifully with a rosette of strawberries and a few crispy chips of peppered phyllo dough.
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Take a baking sheet and line it with parchment paper. Place a sheet of phyllo dough on top. Melt the butter and brush the phyllo dough with the melted butter using a small pastry brush. Next, place some powdered sugar in a fine-mesh sieve and gently dust the sheet of phyllo dough. Give the recipe a surprising twist by sprinkling a little black pepper over the entire sheet. You’ll find that the flavor pairs perfectly with the strawberries.
Take the strawberries and remove the stems. The stems are completely edible, but the dish looks nicer without them. Do not wash the strawberries, so they retain all their flavor. Then cut them into brunoise—that is, into small cubes. Take your time and work carefully: the result should look attractive.
Remove the phyllo dough from the oven as soon as it's a nice golden brown and shiny. Let it cool. That way, it will become nice and crispy.
To marinate the strawberries, use a vanilla bean. Make a slit along its entire length with a small knife. Then, use the back of the knife to scrape the black vanilla seeds out of the bean. Use half of them to marinate the strawberries. You’ll need the other half later in the recipe.
Place the strawberries in a bowl. Add half of the vanilla seeds and a tablespoon of vanilla sugar. The strawberries will absorb the vanilla sugar and release some liquid. This is perfect for a delicious dessert coulis. Mix everything together well. Let the mixture rest at room temperature for about ten minutes for best results.
For the cream, use a new bowl and add the other half of the vanilla seeds and a tablespoon of vanilla sugar. Pour in the heavy cream and whip it until stiff. Then add the ricotta and mascarpone and mix everything well.
Give the strawberry coulis a surprising twist by finely chopping a few nice basil leaves and adding them. This allows the fresh basil to subtly infuse the strawberry mixture. Mix everything together well again.
Take the remaining strawberries and slice them thinly. They’ll add a nice finishing touch to the dessert. You can arrange them in a pretty fan shape on top of the crispy pieces of phyllo dough.
Break the phyllo dough into rough pieces. Take a deep plate and spoon a generous amount of vanilla mascarpone cream into it. Gently arrange the finely chopped strawberries and basil on top. Finish the dessert beautifully with a rosette of strawberries and a few crispy chips of peppered phyllo dough.
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