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• Start by pureeing the strawberries. Cut them into pieces and blend them in a blender until you have a smooth strawberry puree. Strain through a sieve.
• Bring the water and sugar to a boil. Let it boil briefly, remove from the heat, and add the tea. Then stir in the strawberry puree and the gelatin dissolved in water. Strain the mixture again. Add a few pieces of strawberry.
• Place the terrine molds on a tray lined with plastic wrap and let the strawberry mixture set.
• In the meantime, make the sugar decoration. Heat the sugar and water on the stove until it’s just shy of caramelizing. Add the freeze-dried strawberry pieces and pour the sugar mixture onto a baking mat. Let it harden.
• Once the strawberry mixture has a “chunky” consistency, fill the terrine molds. Place them in the refrigerator and let them set for one hour.
Serve
• Remove the terrines from the refrigerator and from their molds.
• Top them with fresh strawberries, fresh herbs such as mint and basil, the sugar decoration, lime zest, and a dollop of Greek yogurt.
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Ingredients
for
4
persons
person
For the terrine
250g Hoogstraten Strawberries (for pureeing)
10g sugar
30 g water
9 g of gelatin powder dissolved in 45 g of water
1 liter of rosehip-hibiscus tea
50 g finely chopped Hoogstraten Strawberries
For the sugar decoration and finishing touches
150g of sugar
2 tbsp water
1 tbsp freeze-dried strawberry pieces
Fresh Hoogstraten Strawberries
A few fresh basil leaves
A few fresh mint leaves
Lime zest
100g Greek yogurt
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• Start by pureeing the strawberries. Cut them into pieces and blend them in a blender until you have a smooth strawberry puree. Strain through a sieve.
• Bring the water and sugar to a boil. Let it boil briefly, remove from the heat, and add the tea. Then stir in the strawberry puree and the gelatin dissolved in water. Strain the mixture again. Add a few pieces of strawberry.
• Place the terrine molds on a tray lined with plastic wrap and let the strawberry mixture set.
• In the meantime, make the sugar decoration. Heat the sugar and water on the stove until it’s just shy of caramelizing. Add the freeze-dried strawberry pieces and pour the sugar mixture onto a baking mat. Let it harden.
• Once the strawberry mixture has a “chunky” consistency, fill the terrine molds. Place them in the refrigerator and let them set for one hour.
Serve
• Remove the terrines from the refrigerator and from their molds.
• Top them with fresh strawberries, fresh herbs such as mint and basil, the sugar decoration, lime zest, and a dollop of Greek yogurt.
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• Start by pureeing the strawberries. Cut them into pieces and blend them in a blender until you have a smooth strawberry puree. Strain through a sieve.
• Bring the water and sugar to a boil. Let it boil briefly, remove from the heat, and add the tea. Then stir in the strawberry puree and the gelatin dissolved in water. Strain the mixture again. Add a few pieces of strawberry.
• Place the terrine molds on a tray lined with plastic wrap and let the strawberry mixture set.
• In the meantime, make the sugar decoration. Heat the sugar and water on the stove until it’s just shy of caramelizing. Add the freeze-dried strawberry pieces and pour the sugar mixture onto a baking mat. Let it harden.
• Once the strawberry mixture has a “chunky” consistency, fill the terrine molds. Place them in the refrigerator and let them set for one hour.
Serve
• Remove the terrines from the refrigerator and from their molds.
• Top them with fresh strawberries, fresh herbs such as mint and basil, the sugar decoration, lime zest, and a dollop of Greek yogurt.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.