Gourmet recipes

Strawberries with caramelised puff pastry with macadamia almond, cheese chantilly and Forvm cabernet vinegar

Type of plateDessert
Type of vinegarForvm Cabernet Sauvignon

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. 

Recipe by Mary Herrera, chef of the Petit Bistro de Calafell restaurant