Thyme-infused strawberries, compote and cream foamTheWorldWideGourmet.com
Total time: more than 2 hr
Preparation time: 15 minutes
Cooking time: 90 minutes
Difficulty: Easy
Nutritional values
per 100 g
Energy:93.3 kcal
Proteins:0.7 g
Fats:2.3 g
Carbohydrate:18.9 g
Fibers:1.7 g
Sugar:16.3 g
Cholesterol:7.4 mg
Sodium:6.4 mg
Calcium:28.5 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
**Steamed strawberries
1000
g
sliced strawberries
200
g
sugar
**Thyme infusion
300
g
strawberry juice
5
g
fresh thyme
**Cream foam
100
ml
cream
2.5
ml
powdered sugar
METHOD
Steamed strawberries
- Place the strawberries in a bowl and add the sugar. Cover with plastic wrap and cook in a bain-marie (water bath) for 60 to 90 minutes.
- Once cooked, drain in a strainer, reserving the juice for the thyme infusion.
Thyme infusion
- Bring the strawberry juice to a boil. Add the thyme.
- Cover with plastic wrap and leave to infuse for one hour, off the heat.
Strawberry compote
- Crush the cooked strawberries to make the compote.
- Process with an immersion blender to form a smooth compote.
Cream foam
- Emulsify the cream with the powdered sugar.
Presentation
- Serve in a cocktail glass in the following order: compote, infused juice, and cream foam.
- Garnish with thin strawberry slices and fresh thyme.
