Warm strawberry salad with vanilla frozen yogurt

Votes: 1

Time: 7 hours 25 minutes
Complexity: average
Servings: 4

This signature recipe will dazzle your taste buds with its contrasting textures, flavors, and temperature variations. Raspberry puree is spread on a plate, then topped with a beautiful fan of strawberry slices and heated. The warmth brings out the flavor of the ripe summer berries even better. Top with frozen yogurt, or for a more haute-cuisine look, freeze the yogurt in a milk carton. Then the yogurt sorbet can be cut into neat triangles and served beautifully on a salad. A slice of honeycomb completes the elegant composition.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Strawberry salad

1 cup raspberries for puree
1 tbsp. sugar
16 large strawberries, hulled and thinly sliced
1 piece (5 cm) honeycomb, optional
Special equipment: 1-litre milk carton with top cut off, washed thoroughly; 4 shallow ovenproof snack plates, each holding 180ml.

Frozen yogurt

2 cups plain yogurt
1 and 1/4 cups sugar syrup (see Note)
0.5 tsp vanilla extract or half a vanilla bean, cut in half lengthwise

Ingredient Substitution Suggestions

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Recipes with similar ingredients: strawberry, honey, vanilla pod, yogurt, sorbet

Cooking the dish according to the recipe:

Make frozen yogurtIn a bowl, combine the yogurt, sugar syrup, and vanilla. Refrigerate for 30 minutes, then freeze in an ice cream maker according to the manufacturer's instructions.

Note

If you already have ready-made syrup prepared a day in advance, this dessert comes together very quickly. To make simple sugar syrup, combine 1 cup water and 1 cup sugar, bring to a boil, then cool and use to make yogurt sorbet.
Place the frozen yogurt in a milk carton, packing it firmly to eliminate air pockets. Freeze for at least 6 hours.

Make strawberry saladBlend the raspberries and sugar in a blender. Strain the puree through a sieve and taste, adding more sugar if needed. Divide the raspberry puree among bowls, spreading it evenly to completely cover the bottom of each bowl.
Then arrange 4 strawberries on each plate, fanning them out neatly, starting from the edge and spiraling toward the center. At this point, cover the plates with plastic wrap and refrigerate until serving, up to 8 hours.
Preheat oven to 230°C (430°F). Bake the strawberries on plates until warmed through, about 2 minutes. Alternatively, microwave for 1 minute.
Remove the frozen yogurt from the freezer and lay the container on its side. Without removing the yogurt, cut a 4 cm thick slice from the end. Remove the cardboard from the slice. Cut the frozen yogurt sorbet diagonally into 4 triangles. Place a triangle of frozen yogurt in the center of each plate (it will begin to melt immediately). Cut the honeycomb, if using, into 4 pieces and place on top of the frozen yogurt. Serve immediately.