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The mascarpone foam:
- Beat the eggs and sugar white in the food processor.
- Add the amaretto and mascarpone and blend in the food processor.
The crumble:
- Mix up the iced white chocolate with the shortbread biscuits.
The finishing touch:
- Slice the strawberries, arrange them on a plate and drizzle the elderflower syrup over them.
- Cover with the chocolate crumble, scoop a quenelle of almond milk ice cream on top, top with the mascarpone frosting and finish with the roasted almonds.
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Ingredients
for
4
persons
person
12 beautiful, large Hoogstraten Strawberries
1/2 l almond milk ice cream
500 g mascarpone
3 eggs
40 g sugar
2 tbsp amaretto
200g shortbread cookies
100 g white chocolate
1 tbsp elderflower syrup
1 tbsp roasted almond flakes
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20
minus
The mascarpone foam:
- Beat the eggs and sugar white in the food processor.
- Add the amaretto and mascarpone and blend in the food processor.
The crumble:
- Mix up the iced white chocolate with the shortbread biscuits.
The finishing touch:
- Slice the strawberries, arrange them on a plate and drizzle the elderflower syrup over them.
- Cover with the chocolate crumble, scoop a quenelle of almond milk ice cream on top, top with the mascarpone frosting and finish with the roasted almonds.
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The mascarpone foam:
- Beat the eggs and sugar white in the food processor.
- Add the amaretto and mascarpone and blend in the food processor.
The crumble:
- Mix up the iced white chocolate with the shortbread biscuits.
The finishing touch:
- Slice the strawberries, arrange them on a plate and drizzle the elderflower syrup over them.
- Cover with the chocolate crumble, scoop a quenelle of almond milk ice cream on top, top with the mascarpone frosting and finish with the roasted almonds.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.