Pot Foam with Strawberries and Sweet Pesto
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 100 g whipped cream
- 250 g quark (curd cheese)
- 1 lime (s), the grated zest it
- 1 pinch (s) salt
- 25 g suar
- 3 egg whites
- 30 g powdered suar
- 400 g strawberries
- 2 bunch basil
- 2 tablespoon pine nuts
- 1 tablespoon honey
- 4 tablespoon oil (rapeseed oil)
- 1 pinch (s) salt
- Sugar for the fruit
Print Recipe
Pin Recipe Instructions
- Whip the cream until stiff. Lightly squeeze the quark in a kitchen towel and mix with the grated lime zest, salt and sugar in a bowl. Fold in the cream. Beat the egg whites with the icing sugar until stiff and fold in as well.
- Clean the strawberries, cut into thin slices and sweeten as desired.
- For the pesto, cut the basil into small pieces. Roast the pine nuts without fat in a pan, turning them frequently, and leave to cool. Puree the basil and pine nuts with honey, pouring in the oil in a thin stream until a creamy mixture has formed. Season with a pinch of salt.
- Arrange quark and strawberry slices on 4 plates and decorate each with a few drops of pesto.
- Tip: If you like, you can also prepare double the amount of pesto - sweet pesto may sound strange, but it is very tasty.
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