Strawberry. 5 original recipes from Moscow chefs
The modern strawberry was born thanks to a fluke. In the XVIII century French botanist landed on adjacent beds, two varieties of strawberries imported from the New World (in fact, strawberries - a strawberry). As a result of cross-pollination to get a new variety.
Wild Strawberry Europeans have long been known, but its berries were middle-sized, and the taste is not very expressive.
Hybrid is virgin strawberry from North America and Chile in South America had a large berries differed endurance and gave a good harvest. All modern varieties of strawberries come from him. New taste Europeans quickly appreciated, and strawberries became the queen of the dessert table. Today it is constantly experimenting - added to soups, salads, and even pizzas.
Salad with tomatoes and cheese with strawberries from Dmitry Shurshakova, chef gastrobara "Will not go"
Ingredients for 2 servings
150 g of strawberry
1 stalk celery
sprig of basil
Half red onion
60 g of finely grated beet
150 g of feta
Teaspoon roasted sesame
Pepper - to taste
Coarsely chop the tomatoes and strawberries, cucumber clean from the skin and seeds and cut into slices, celery - small strips.
Half of feta cheese rubbed through a sieve, a second crumble. On a plate put mousse beet, tomatoes, strawberries, feta, rubbed through a sieve, then add cucumber slices of cheese.
Cover with chopped onion and celery. Garnish with toasted sesame salad and basil. Drizzle with olive oil and sesame oil, and pepper.
Strawberry Severin with pistachio cream from Regis Trigelya, Chef Brasserie Bridge
Severin form supply means in the glass
3-4 tablespoons sugar
2 tablespoons flour
1, 5 tablespoons of almond flour
0, 5 teaspoon of starch
1 g of vanilla sugar
3 egg yolks
6 table spoons of sugar
600 ml cream
2 vanilla pod
2-3 tablespoons water
Gelatin 2 g
40 g pistachio paste
3-4 tablespoons sugar
glass of water
Teaspoon amaretto liqueur
500 g of fresh strawberries
12 g of gelatin
For the sponge cake: Beat eggs with sugar and vanilla sugar. Mix wheat flour and almond flour and starch, add beaten egg and sugar mix. Share a confectionery biscuit shape and bake at 180 ºC 8-10 minutes.
For mousse: Mix egg yolks and vanilla. In a water bath to mix water and sugar, bring to 118 ° C temperature. Add the egg yolks and gelatin. Slowly introduce the cream and stir. 400 g of finished Beaugency mousse mix with 40g pistachio paste.
For strawberry jelly cook mashed fresh strawberries. Put in a saucepan, put on fire and bring to a boil, add 12 grams of gelatin, stir for 3-4 minutes until thickened. Then remove the saucepan from the heat and put jelly in a circular shape and cool to room temperature. Put in the fridge for 2 hr.
When feeding almond cake soak syrup, put into a glass layers: Beaugency mousse (20 g), sponge (30 g), strawberry jelly (30 g), fresh strawberries (100g) Beaugency top with mousse. Garnish with slices of sponge cake.
Pizza "Dolce" with strawberries, milk chocolate and meringue from Victor Apaseva brand-chef cafe "Arugula"
150 g of the pizza dough
200 ml of 38% cream
100 g mascarpone cheese
3 tablespoons granulated sugar
1 egg yolk
50 g of fresh strawberries
20g grated milk chocolate
Mint - for decoration
Roll out dough to a thin state and baked in an oven for 1 minute at 250 degrees until such time as the dough becomes crispy.
For the filling with cream, beat until fluffy foam mascarpone, add sugar and at the end we introduce yolk. At 1 pizza need approximately 100 g of cream. We take out the finished dough from the oven and smear just cooked cream.
Strawberries cut into a neat and beautiful slices and decorate a pizza, then sprinkle with grated chocolate and beaten meringue and mint.
Frozen strawberry Smetannikov with meringue Mark Statsenko, chef Funny Cabany
Ingredients for 2 servings
120 g of biscuit
4 tablespoons caster sugar
Vanilla 4 g
30 g of gelatin sheet
200 g of strawberry
200 ml of 33% cream
2 tablespoons strawberry jam
2 tablespoons of cream 30%
100 g of sugar
1, 5 tablespoons of lemon syrup
Egg whites with sugar beat in a blender until a thick foam, then add the lemon syrup. Meringue out onto a baking sheet and baked at 100 ° C 2 hr. Gelatin dissolve in cream and warm.
Jam, cream, powdered sugar, vanilla, cream gelatin brought to a homogeneous mass by means of a blender. Ready sour cream put into the refrigerator for 3 hours. Put a biscuit on a flat plate, top with slices of strawberry (cut lengthwise) and sour cream. Before serving, decorate with meringue, strawberry jam, mint leaves.
Oatmeal cookies with strawberries from Irina Azarov, the chef Fresh
200 g of brown sugar
1 vanilla pod
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
200 g flour
200 g of oat flakes
50 g of coconut oil
100 g of strawberry
Mash the banana hands in any suitable container, add to it the sugar, vanilla, salt, butter, cinnamon, then mix all the ingredients until smooth (you can in a food processor or hand). Add the flour and oatmeal, again knead the mass and shape of cookies.
Cut the strawberries into 4 pieces and place on dough additive, and then place the cookie preform for baking the laid parchment. Preheat oven to 180 ° C and bake the cookies during 15 minutes.