Le chef exécutif du «Victoria-Jungfrau» (Interlaken) travaille des produits régionaux et de première qualité.
0,5 kg fresh strawberries
75 g butter
25 g lemon juice
25 g sugar
A bit of cardamome powder
100 g eggs white
200 g sugar
250 g butter
200 g sugar
155 almond powder
100 g eggs
280 g flour
30 g baking powder
30 g salt
Double cream softly wipped
0,5 kg double cream
15 g sugar
Radius by Stefan Beer
+41 33 828 26 02
Cut the strawberries in quarters. In a pan, put the butter and the sugar. Melt it completely and add the lemon jus.
Put all strawberries in the hot pan and cook them very quickly on high heat. Add at the end the cardamome. Put in a box and keep in the fridge.
Mix all in a bowl, heat on a bain-marie to reach 60°C. Whisk in or with a whisking machine till it cooled down.
Spread on a cooking paper at 1cm thinkness. Cook in an oven at 70°C for two hours.
Mix all powders together in a separate bowl. In a whisking machine, mix butter and sugar till there are no trace of butter pieces.
Add half of the eggsand and keep whisking. Add half the powders and keep whisking. Add the rest of the eggs and the powders and keep whisking till completely smooth.
Spread unevenly like a crumble on a tray with baking paper and cook in an oven at 175°C till golden color.
In a whisking bowl put the double cream and sugar and whip till soft chantilly and keep in the fridge.
Cut the strawberries and dress all ingredients nicely on plates.