Ingredients serves 6-8
500g Fresh Strawberries, washed and hulled
3 eggs
2 egg yolks
220g sugar
1 vanlla pod (halved and scraped)
400ml cream
Puree the strawberries in a food processor and set it aside.
In a heatproof bowl over low simmering water (make sure the bottom of the bowl isn't touching the water), whisk the eggs, egg yolks, sugar and vanilla for 5 minutes until it's pale and thickened. Remove from heat and continue beating until it has cooled.
Whisk the cream until soft peaks and gently fold through the egg mixture.
Divide the cream mixture in half and combine with the pureed strawberries with one half. Layer the 2 mixtures into ramekins or glasses. Freeze overnight until firm. Garnish with fresh strawberries & serve.
En Misa Braseria, nuestro Rillete de Pato se sirve con una ‘remoulade’ de manzana y apio nabo
INGREDIENTES PARA 6 PERSONAS
- 4 muslos de confit de pato, pelados
- 1 diente de ajo, machacado
- 130g de grasa de pato
- 1 cucharada sopera de perejil picado
- Una pizca de nuez moscada
- Un poco de brandy
- Un par de ramitos de tomillo fresco
- Sal de roca y pimienta fresca molida
