Strawberry carpaccio with pistachio-orange dressing and white chocolate-mousse noodles

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Finely chop the couverture, melt over a warm water bath, allow to cool slightly. In the meantime soak the gelatine in cold water. Separate the eggs. Slice open the vanilla pod and scrape out the pulp. Use the pod for other purposes. Mix the egg yolks, vanilla pulp and 15 g sugar with the whisk of the hand mixer until the mixture is thick and creamy. Fold in the chocolate coating. Squeeze the gelatine and dissolve. Mix with 2 tablespoons of cream and stir into the remaining cream. Chill for 5-10 minutes. In the meantime, beat cream and egg white separately until stiff. As soon as the cream begins to firm up, fold the cream first, then the beaten egg white into the cream in portions. Pour the mousse mixture into a flat dish and smooth it down. Chill for at least 4 hours

2. 2

   Wash the oranges and rub dry. Remove some nice zests with a zest ripper, put them in a small bowl with cold water and put them in a cool place. Halve the oranges and squeeze them. Boil down the juice with 35 g sugar in a small pot to make syrup. Let it cool down. Coarsely chop the pistachios

3. 3

   When the mousse is firm, wash and clean the strawberries and cut them into thin slices. Arrange the slices in a fan-shaped circle on the plates. Spoon a tablespoon over the mousse to make a dumpling. Place one dumpling in the middle of each strawberry carpaccio. Drizzle with orange dressing and sprinkle with chopped pistachios

4. 4

   waiting time approx. 4 hours

Nutrition Facts

KCAL
450 kcal

CARBS
41 g

FATS
27 g

PROTEINS
11 g