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With this recipe we put into practice a technique we call overcooking, which firstly will allow us to obtain a very aromatic juice with an intense fresh-fruit flavour, and secondly, strawberries with a very special meaty texture.
250 g very ripe strawberries 125 g sugar 40 raspberries 40 blackberries 30 g sloe berries 40 wild strawberries 20 g redcurrants 1 sheet of leaf gelatine (2 g) 400 g Greek yogurt 4 sprigs of fresh mint
Induction cooktop with temperature control Sous-vide cooking bags Sous-vide equipment Sieve
Mixed Berry GeléeFinish and serve
65º / 2h Milk (yogurt), fish (fishtail gelatine) 4 servings
Soak the gelatine using cold water.
Cut the strawberries in half and vacuum-seal them in a bag with the sugar.
Put the bag in the water bath to cook at 65º C for 2 hours. The image shows the result once the cooking time has ended.
Once the cooking time is completed, sieve the liquid while hot and put the strawberries aside.
Dissolve the gelatine in the resulting juice.
Put 4 strawberries into the bottom of the glass and cover with yogurt. Repeat two or more times.
On the top, arrange the red fruits cut into halves.
Add the strawberry gelatine while still liquid and at room temperature.
Leave to rest until the gelatine sets and decorate with the sprigs of fresh mint.
TASTY AND HEALTHY: Berries have very few calories but in contrast are rich in fibre, potassium and antioxidants.
