Ingredients for 8 servings
- 6 dl of red wine (Côtes du Rhône style)
- 180 g (6.25 oz) of demoulded sugar
- 8 g (0.3 oz) of gelatin
- 4 star anise
- 2 squares of lemon fruit paste and 2 of orange
- 300 g (10.5 oz) of hulled strawberries
Recipe: Strawberry Tulip
Prep
35 min
Rest
12h
Total
12h35
Servings
8 serv.
Step-by-step directions
1 flame the wine then add the fruit paste squares, star anise and sugar => turn off the heat and let infuse for 30 minutes
2 once infused, remove the star anise and add the gelatin diluted in cold wine
3 cut the strawberries into small dice and place them at the bottom of each nice glass
4 fill the glasses with syrup (before it hardens) just to the level of the strawberries (no more)
5 refrigerate so it sets overnight
serve with a nice strawberry on top and a mint leaf
Chef Patrick's Comment
A lovely seasonal dessert.
Wine Pairing
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