Strawberries with caramelised puff pastry with macadamia almond, cheese chantilly and Forvm cabernet vinegar
Type of plate
Type of vinegar
Forvm Cabernet Sauvignon
Ingredients 1 L of cream 30% fat 250 gr of Philadelphia cheese 200 gr of sugar 300 gr of strawberries Puff pastry Few toasted macadamia almonds 1 egg yolk Forvm Cabernet Sauvignon vinegar and a few flowers from the garden for decoration
First of all, whip the cold cream, the cheese and 100 grams of sugar. Place in a piping bag with a star nozzle.
Marinate the strawberries, previously cut into quarters with the vinegar and 50 grams of sugar.
Meanwhile we will make the puff pastry biscuits in the shape we like best, I have made stars. Cut with the help of a mould, put a Macadamia nut in the middle, paint with the beaten egg yolk and the rest of the sugar on top. Bake in the oven for 10 minutes at 180 degrees until the biscuits are golden brown. Leave to cool.
The assembly will be in a nice vintage glass because the recipe is vintage. We will make layers of biscuits, whipped cream and marinated strawberries until we finish on top with a biscuit star, the flowers and their leaves.