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Sweet strawberry lasagna

Roger Van Damme

Roger Van Damme

dinner

50

minus

Recipe for

8

person

persons

50

minutes

Sunflower oil

10 g + 20 g granulated sugar

2 cl water

200 g strawberry puree (300 mashed fresh strawberries, strained and mixed with 20 g granulated sugar)

10 g gelatin leaf(s), soaked in cold water

20 cl sour cream

10 cl milk

2.5 g Kappa (from the Texturas range of El Bulli) or 6 gelatin leaves

Additional

2 oblong metal

Tray with short raised edge

Beater

Plastic film

Roadmap

Grease 2 oblong metal serving trays with a short raised edge and a smooth bottom edge with a little sunflower oil.
Bring 10 g granulated sugar, the water and the strawberry puree to a boil.
Whisk the squeezed gelatin leaves under the puree. Stir well.
Immediately pour the mixture out onto an oblong plate with a raised edge.
Allow to set in the refrigerator.
Mix the sour cream with 20g granulated sugar, the milk and the Kappa (or gelatin) with a whisk.
Stir briefly so as not to whip up the sour cream. Otherwise, the mixture will become thick and less able to be poured out.
Bring to a boil and also pour out onto an oblong plate.
Allow to set in the refrigerator.
Brush a plate with an ultra-thin layer of oil.
Cut the raised sour cream and raised strawberry puree into 4 equal slices each.
Carefully slide the slices together as shown.
Cover with plastic wrap and store in the refrigerator.

Want to know more about our strawberries?Learn more about our berries?Learn more about our peppers?Learn more about our specials?Learn more about our cucumbers?Learn more about our tomatoes?Learn more about our cherries?

No items found.

Ingredients

for

8

persons

person

Sunflower oil

10 g + 20 g granulated sugar

2 cl water

200 g strawberry puree (300 mashed fresh strawberries, strained and mixed with 20 g granulated sugar)

10 g gelatin leaf(s), soaked in cold water

20 cl sour cream

10 cl milk

2.5 g Kappa (from the Texturas range of El Bulli) or 6 gelatin leaves

Additional

2 oblong metal

Tray with short raised edge

Beater

Plastic film

Fan of this recipe?

View more

Preparation

50

minus

Grease 2 oblong metal serving trays with a short raised edge and a smooth bottom edge with a little sunflower oil.
Bring 10 g granulated sugar, the water and the strawberry puree to a boil.
Whisk the squeezed gelatin leaves under the puree. Stir well.
Immediately pour the mixture out onto an oblong plate with a raised edge.
Allow to set in the refrigerator.
Mix the sour cream with 20g granulated sugar, the milk and the Kappa (or gelatin) with a whisk.
Stir briefly so as not to whip up the sour cream. Otherwise, the mixture will become thick and less able to be poured out.
Bring to a boil and also pour out onto an oblong plate.
Allow to set in the refrigerator.
Brush a plate with an ultra-thin layer of oil.
Cut the raised sour cream and raised strawberry puree into 4 equal slices each.
Carefully slide the slices together as shown.
Cover with plastic wrap and store in the refrigerator.

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Watch the video

Grease 2 oblong metal serving trays with a short raised edge and a smooth bottom edge with a little sunflower oil.
Bring 10 g granulated sugar, the water and the strawberry puree to a boil.
Whisk the squeezed gelatin leaves under the puree. Stir well.
Immediately pour the mixture out onto an oblong plate with a raised edge.
Allow to set in the refrigerator.
Mix the sour cream with 20g granulated sugar, the milk and the Kappa (or gelatin) with a whisk.
Stir briefly so as not to whip up the sour cream. Otherwise, the mixture will become thick and less able to be poured out.
Bring to a boil and also pour out onto an oblong plate.
Allow to set in the refrigerator.
Brush a plate with an ultra-thin layer of oil.
Cut the raised sour cream and raised strawberry puree into 4 equal slices each.
Carefully slide the slices together as shown.
Cover with plastic wrap and store in the refrigerator.

Recipe for

8

person

persons

50

minutes

Sunflower oil

10 g + 20 g granulated sugar

2 cl water

200 g strawberry puree (300 mashed fresh strawberries, strained and mixed with 20 g granulated sugar)

10 g gelatin leaf(s), soaked in cold water

20 cl sour cream

10 cl milk

2.5 g Kappa (from the Texturas range of El Bulli) or 6 gelatin leaves

Additional

2 oblong metal

Tray with short raised edge

Beater

Plastic film

Roadmap

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

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