A delicious and refreshing selection of three strawberry dishes. A frozen strawberry puree, strawberry yogurt pots, and a fresh berry salad.
Serves 4 to 6
Prep time: 30 minutes (this tasting plate has four elements to make before assembly)
Wine Match: Sticky Dessert Wine
Ingredients
Frozen Strawberries
- 2/3 x 250g punnet Victorian Strawberries, washed and hulled
- 2 tbsp Grand Marnier or fresh orange juice
- 1/3 cup frozen raspberries
Yogurt Pots
- 2/3 x 250g punnet Victorian Strawberries, washed, hulled and mashed
- 1 x 250g tub vanilla yogurt
Fresh Berry Salad
- 2/3 x 250g punnet Victorian Strawberries, washed and hulled
- torn fresh mint leaves and zest of 1 orange
- Nut Crumb
- 100g roasted hazelnuts
- 4 butternut snap biscuits
- a few edible flowers to serve
Method
Frozen Strawberries
- Blitz strawberries and raspberries and combine with liquid.
- Place into freezer while preparing other elements. Allow to freeze until just solid, whisking occasionally with a fork. (If too icy, remove from freezer 20 mins prior to serving)
Yogurt Pots
- Combine strawberries and yogurt and refrigerate until ready to use
Fresh Berry Salad
- Toss together berries, mint and orange zest
Nut Crumb
- Blitz together nuts and biscuits to a fine crumb
To assemble
- Place the nut crumb down the centre of 4 large white plates.
- Place the Fresh berry salad in 4 small piles at one end of the crumb.
- Place the yogurt into 4 small cups and put in the crumb centre.
- Scoop the frozen berries onto the opposite end of the crumb.
- Tear edible flowers and scatter around each plate.
- Serve immediately as a special occasion dessert.