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Sabayon with strawberries

Recipe for

8

person

persons

20
minutes
For the gravy
80cl water
800g granulated sugar
16g of hibiscus tea
6.25 cardamom seeds
5 leaves of gelatin
100g strawberry puree
75g elderflower syrup
1 bottle of cherry beer
50cl lemon juice
Single flower hot lips (Salvia)
For the sabayon
6 egg yolks
20cl gravy
Strawberries as desired

Roadmap

Jus:

  • Bring the water and granulated sugar to a boil until all the sugar is dissolved. 
  • Mix in the hibiscus tea and cardamom seeds and steep for 20 minutes.
  • Soak the gelatin in a generous amount of ice water. Squeeze out the soaked gelatin and dissolve in the infusion.
  • Strain the mixture through a fine sieve. Add in the remaining ingredients.

Sabayon:

  • Whisk the egg yolks with the gravy over low heat to the desired thickness.
  • Divide the strawberries into deep plates. Pour the sabayon over them.
  • Turn the oven to grill setting and gratinate the sabayon until it begins to lightly brown. Top with hot lips and lemon cress.

Ingredients

for

8

persons

person

For the gravy

Coöperatie Hoogstraten - Vector logo Hoogstraten

80cl water

Coöperatie Hoogstraten - Vector logo Hoogstraten

800g granulated sugar

Coöperatie Hoogstraten - Vector logo Hoogstraten

16g of hibiscus tea

Coöperatie Hoogstraten - Vector logo Hoogstraten

6.25 cardamom seeds

Coöperatie Hoogstraten - Vector logo Hoogstraten

5 leaves of gelatin

Coöperatie Hoogstraten - Vector logo Hoogstraten

100g strawberry puree

Coöperatie Hoogstraten - Vector logo Hoogstraten

75g elderflower syrup

Coöperatie Hoogstraten - Vector logo Hoogstraten

1 bottle of cherry beer

Coöperatie Hoogstraten - Vector logo Hoogstraten

50cl lemon juice

Coöperatie Hoogstraten - Vector logo Hoogstraten

Single flower hot lips (Salvia)

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

For the sabayon

Coöperatie Hoogstraten - Vector logo Hoogstraten

6 egg yolks

Coöperatie Hoogstraten - Vector logo Hoogstraten

20cl gravy

Coöperatie Hoogstraten - Vector logo Hoogstraten

Strawberries as desired

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

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Preparation

20

minus

Jus:

  • Bring the water and granulated sugar to a boil until all the sugar is dissolved. 
  • Mix in the hibiscus tea and cardamom seeds and steep for 20 minutes.
  • Soak the gelatin in a generous amount of ice water. Squeeze out the soaked gelatin and dissolve in the infusion.
  • Strain the mixture through a fine sieve. Add in the remaining ingredients.

Sabayon:

  • Whisk the egg yolks with the gravy over low heat to the desired thickness.
  • Divide the strawberries into deep plates. Pour the sabayon over them.
  • Turn the oven to grill setting and gratinate the sabayon until it begins to lightly brown. Top with hot lips and lemon cress.

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Jus:

  • Bring the water and granulated sugar to a boil until all the sugar is dissolved. 
  • Mix in the hibiscus tea and cardamom seeds and steep for 20 minutes.
  • Soak the gelatin in a generous amount of ice water. Squeeze out the soaked gelatin and dissolve in the infusion.
  • Strain the mixture through a fine sieve. Add in the remaining ingredients.

Sabayon:

  • Whisk the egg yolks with the gravy over low heat to the desired thickness.
  • Divide the strawberries into deep plates. Pour the sabayon over them.
  • Turn the oven to grill setting and gratinate the sabayon until it begins to lightly brown. Top with hot lips and lemon cress.

Recipe for

8

person

persons

20
minutes
For the gravy
80cl water
800g granulated sugar
16g of hibiscus tea
6.25 cardamom seeds
5 leaves of gelatin
100g strawberry puree
75g elderflower syrup
1 bottle of cherry beer
50cl lemon juice
Single flower hot lips (Salvia)
For the sabayon
6 egg yolks
20cl gravy
Strawberries as desired

Roadmap

Find out where your strawberries come fromDiscover where your berries come fromDiscover where your cherries come fromDiscover where your tomatoes come fromDiscover where your peppers come fromDiscover where your specialties come from
pdf

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strawberries

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