Easy
Ingredients - for 4 servings -
FOR THE VERRINES:
- 500 g strawberries
- 30 g white balsamic vinegar
- 5 g Darégal frozen basil
FOR THE HAZELNUT CRUMBLE:
- 60 g semi-salted butter
- 60 g flour
- 60 g ground hazelnuts
- 60 g brown sugar
- Some crushed hazelnuts
FOR THE SYRUP:
- 30 g water
- 20 g brown sugar
- 5 g Darégal frozen basil
The Darégal ingredients you need:
Preparation
- Prepare the marinated strawberries: wash, hull, and halve the strawberries if necessary. Mix them with the white balsamic vinegar, brown sugar, and Darégal frozen basil. Let marinate for 30 minutes in the refrigerator.
- Prepare the hazelnut crumble: preheat the oven to 180°C. In a bowl, use your fingertips to mix the flour, brown sugar, ground hazelnuts, and cold diced butter until a sandy texture is obtained. Spread the crumble on a baking sheet lined with parchment paper and bake for 15-20 minutes until golden brown. Let cool to room temperature.
- Make the basil syrup: in a small saucepan, bring the water and brown sugar to a boil. Add the Darégal basil at the end of cooking. Let infuse and cool slightly.
- Assemble: arrange the marinated strawberries in verrines. Drizzle lightly with syrup. Sprinkle generously with hazelnut crumble. Decorate with a few basil leaves and some crushed hazelnuts.
Enjoy your meal!
Chef's Tip!
Feel free to select other seasonal red fruits to make this recipe.
