Let’s celebrate Mother’s Day, and the Spring season, with a new recipe for strawberries. The base of the recipe is a combination of refreshing strawberries, citrus fruit juice and orange flower water, all ingredients that remind us of the blooming of spring. The light touch is given by a floating white egg, whipped and boiled to make it airy and feather-light.
The color is red, the symbol of love and beauty…so perfect for a Mother’s Day celebration. ❤️
🍷Francesca & Marinella🍴
INGREDIENTS for 6 servings:
Ready in 1 hr
500 g ripe strawberries
2 tbsp honey
1 tbsp orange flower water
2 tbsp pistachios, chopped
3 egg whites at room temperature
3 tbsp icing sugar
Squeeze the orange and the lemon. Blend the strawberries. Mix it with the honey, the orange flower water, the orange and lemon juices. Refrigerate the puree.
Beat the egg whites with the pinch of salt until softly peaked. Add the tablespoons of the icing sugar and beat until the egg whites are stiff and glossy.
Heat a large pan of water until the water turns to steam but not to boil. Using two large tablespoons form large ovals of the egg white mixture and drop them into the water. Poach for two minutes, turn once and poach them another two minutes. Remove the quenelle as they are done and drain them on absorbent paper.
To serve, spoon the strawberry puree into a shallow serving bowl and float the egg whites quenelle on top. Scatter the pistachios over and decorate with slices of strawberries.