for 4 person

Quenelles

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

To serve

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

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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