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Sweet strawberry lasagna

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.

Ingredients

for

8

persons

person

Coöperatie Hoogstraten - Vector logo Hoogstraten

Sunflower oil

Coöperatie Hoogstraten - Vector logo Hoogstraten

10 g + 20 g granulated sugar

Coöperatie Hoogstraten - Vector logo Hoogstraten

2 cl water

Coöperatie Hoogstraten - Vector logo Hoogstraten

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

Coöperatie Hoogstraten - Vector logo Hoogstraten

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

Coöperatie Hoogstraten - Vector logo Hoogstraten

20 cl sour cream

Coöperatie Hoogstraten - Vector logo Hoogstraten

10 cl milk

Coöperatie Hoogstraten - Vector logo Hoogstraten

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

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

Additional

Coöperatie Hoogstraten - Vector logo Hoogstraten

2 oblong metal

Coöperatie Hoogstraten - Vector logo Hoogstraten

Tray with short raised edge

Coöperatie Hoogstraten - Vector logo Hoogstraten

Beater

Coöperatie Hoogstraten - Vector logo Hoogstraten

Plastic film

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

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 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

More

strawberries

recipes

More

strawberries

recipes

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