Fudge quenelles on strawberry-beetroot salad

Fudge quenelles on strawberry-beetroot salad

Total: 50 Min. | Active: 50 Min.
vegetarian, gluten-free
Nutritional value / person: 391 kcal
, Fat: 23 g
, Carbohydrate: 35 g
, Protein: 9 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Quenelles

2 fresh egg whites
1pinch salt
2tbsp full-cane sugar
40g soft caramels (e.g. Fine Food All Butter Fudge), finely grated
5dl full-cream milk
50g coconut flakes, roasted

To serve

200g strawberries
1 boiled beet (approx. 80 g), diced
1tsp balsamic vinegar (e.g. Fine Food Aceto Balsamico di Modena)
4tsp advocaat
80g coconut strips, coarsely chopped
2sprigs lemon balm, torn into pieces
30g soft caramels (e.g. Fine Food All Butter Fudge), coarsely chopped
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How it's done

Quenelles

Beat the egg whites with the salt until stiff, add the sugar, continue beating until the mixture turns glossy and very stiff. Carefully fold in the fudge. Heat milk in a small pan to 80°C. Shape the egg white mixture into quenelles with 2 tablespoons, place on the milk, poach for approx. 5 minutes, turn once. Remove the quenelles from the milk, cool on paper towel. Place the coconut flakes on a plate, turn the quenelles carefully in them.

To serve

Cut 4 strawberries (approx. 100 g) lengthwise into slices, puree the remaining strawberries. Arrange the strawberry slices on a dish with the beetroot. Drizzle with the pureed strawberries and balsamic vinegar. Distribute the advocaat in the middle, place the quenelles on top, garnish with the coconut, lemon balm and fudge.

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