Summary

Ingredients

• 3 cups cream
• 3 tablespoon sugar
• 200 g strawberries
• 1 tablespoon sugar
• 0.5 ½ vanilla pod (s)
• 0.5 teaspoon ½ agar agar
• 0.5 ½ papaya
• 2 tablespoon sugar, brown
• 7 cinnamon blossoms
• 0.5 ½ lime (s), the juice
• 1 cup yogurt, Greek sheep`s milk
• 1 cup double cream
• 1 handful pistachios
• 100 ml cream
• 2 tablespoon sugar
• 2 egg whites
• 1 tablespoon sugar
• 0.5 ½ lime (s), the juice
• 1 tablespoon violet root powder
• 5 strawberries
• some powdered sugar

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Instructions

1. Let the cream and sugar simmer a little. Clean the strawberries, bring to the boil with the sugar and the vanilla cut into pieces and strain through a sieve.
2. Mix the cream, strawberry pulp and agar-agar well, allow to cool and pass through a sieve. Put in a cool place.
3. Clean the papaya, cut it into small pieces and let it simmer with the sugar and the cinnamon blossoms, pass through a sieve, add the lime juice and let it cool down. Mix with the yoghurt and cream double and freeze in the ice cream maker.
4. Peel the pistachios, rinse off the salt well, then the inner skins can be easily removed. Chop and simmer in a little milk and mix well. Whip the cream 2/3 stiff, add the pistachio mixture and whip a little.
5. Beat the egg whites until stiff, add the sugar and beat the egg whites until they are shiny. Mix the violet root powder with the lime juice and some egg white and then fold into the rest of the egg white.
6. Spray onto a tray or a Silpat mat and dry at 100 - 120 ° C.
7. Cut the strawberries into thin slices, dust with powdered sugar and dry on a rack at 60 ° C in the oven.
8. Serving:
9. Place a few strawberry slices decoratively, add a little papaya sticks, put a panna cotta and papaya ice cream on each plate. Put the pistachio foam around it and decorate with a little grenadine. Scatter the meringue on top and place the strawberry chips.