Variations Of Strawberries with Black Locust Sorbet

Summary

Ingredients

• 100 ml water
• 2 tablespoon sugar
• 6 large elderflower umbels
• 3 tablespoon syrup, (elderberry syrup)
• 0.5 ½ lime (s), the juice
• 4 sheets gelatin
• 4 large strawberries
• 4 strawberries, fully ripe
• 1 tablespoon butter
• 0.5 ½ pepper (s), grated
• 3 tablespoons water
• 2 tablespoon sugar
• 6 strawberries
• 0.5 ½ lime (s), zest it
• 4 sheets gelatin
• 3 tablespoon mascarpone
• 3 tablespoon yogurt, (Greek sheep yogurt)
• 100 g water
• 50 grams sugar
• 200 g strawberries, fully ripe
• 10 cinnamon blossoms
• 0.5 ½ lime (s), the juice
• 1 tablespoon grenadine
• 1 tablespoon syrup, (glucose syrup)
• 100 ml water
• 50 grams sugar
• 8 black locust blossoms
• 0.5 ½ lime (s), the juice
• 1 tablespoon syrup, (glucose syrup)
• 6 strawberries, fully ripe
• 1 tablespoon powdered sugar

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Instructions

1. Strawberry and elderflower terrine:
2. Boil sugar syrup from the water and sugar. Strip the flowers from the umbels and scald them with the sugar syrup. Let stand for at least 3-4 hours, preferably overnight.
3. Strain the mixture and mix with the syrup and lime juice, heat. Soak the gelatine, squeeze it out and pour it into the warm mixture, stir well, allow to cool a little.
4. Cut the strawberries into slices.
5. Starting with a little juice, fill the molds. Pour in layers of juice, strawberries and more juice. Place the molds in the refrigerator between the individual layers so that they can be layered nicely.
6. Fried strawberries with long pepper:
7. Halve the strawberries and fry them very briefly in the butter and long pepper.
8. Yoghurt-Mascarpone-Strawberry-Mush:
9. Boil sugar syrup from the water and sugar. Bring the strawberries and lime zest to the boil. Soak the gelatine, squeeze it out and dissolve it in the still warm mixture. Mix the mascarpone, yoghurt and base well and fill into molds.
10. Strawberry sorbet:
11. Boil sugar syrup from the water and sugar. Bring the strawberries and cinnamon blossoms to the boil for a short time, mix and strain. Add the grenadine syrup, glucose and lime juice and mix well. Freeze in the ice cream maker.
12. Robinia sorbet:
13. Boil sugar syrup from the water and sugar. Pluck the petals and scald them with the sugar syrup. Let stand for at least 3-4 hours, preferably overnight. Strain the syrup, heat it up briefly and mix well with the lime juice and glucose.
14. Freeze in the ice cream maker.
15. The strawberry ragout:
16. Puree half of the berries with the powdered sugar, cut the other half into small pieces and mix the two together.
17. Serving:
18. Turn the terrine out and place on the plate, also serve the purée. Add the roasted berries, make a mirror with the ragout and place a wedge of strawberry sorbet and robinia sorbet on top.