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Fudge quenelles on strawberry-beetroot salad
50 m active | 50 m total
Nutrition facts per serving:
  • Energy in kcal about 391
  • Fat about 23g
  • Carbohydrates about 35g
  • Protein about 9g
This is needed
This is needed for 4 people
Quenelles
  • 2 fresh egg white
  • 2 tbsp full-cane sugar
  • 1 pinch salt
  • 5 dl full-cream milk
  • 40 g soft caramels (e.g. Fine Food All Butter Fudge), finely grated
  • 50 g coconut flakes, roasted
To serve
  • 200 g strawberries
  • 1 boiled beets (approx. 80 g), diced
  • 4 tsp advocaat
  • 80 g coconut strips, coarsely chopped
  • 1 tsp balsamic vinegar (e.g. Fine Food Aceto Balsamico di Modena)
  • 2 sprigs lemon balm, torn into pieces
  • 30 g soft caramels (e.g. Fine Food All Butter Fudge), coarsely chopped
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And that's how it's done
And that's how it's done
Quenelles
Beat the egg whites with the salt until stiff, add the sugar, continue beating until the mixture turns glossy and very stiff. Carefully fold in the fudge. Heat milk in a small pan to 80°C. Shape the egg white mixture into quenelles with 2 tablespoons, place on the milk, poach for approx. 5 minutes, turn once. Remove the quenelles from the milk, cool on paper towel. Place the coconut flakes on a plate, turn the quenelles carefully in them.
To serve
Cut 4 strawberries (approx. 100 g) lengthwise into slices, puree the remaining strawberries. Arrange the strawberry slices on a dish with the beetroot. Drizzle with the pureed strawberries and balsamic vinegar. Distribute the advocaat in the middle, place the quenelles on top, garnish with the coconut, lemon balm and fudge.