Every day during the summer, at 6:56 am and 8:43 am, Marion Sauveur gives you an idea of a recipe to brighten up your taste buds.
This Monday, she thighs the strawberry.
Hello Marion Sauveur, we will meet you all summer to tell us about the products of our French soil. Today you are cooking strawberries!
It is the first tangy sweet red fruit that accompanies us from the end of spring until August thanks to the repeat varieties.
The strawberry that has been tasted since the Neolithic era, it grew in the wild.
We start cultivating it in our gardens, in France, in the Middle Ages.
Today, there are 135 varieties of strawberries in France.
There are a dozen of them on the shelves: the Charlotte, the sweetest;
the Mara des bois which recalls the flavors of wild strawberries;
the Gariguette, a little more tangy.
We choose them very red, with a very green ruff.
Especially not with a little white near the rim: a strawberry picked before maturity will never ripen.
The strawberries must be very shiny ... and not stuck ...
And smell them: the strawberries must smell good.
There are two protected geographical indications: "Strawberries from Périgord" and "Strawberries from Nîmes".
If you want the assurance of a fruit selected in France, in the open ground, with taste and producers remunerated at a fair price, I recommend the strawberries of the Collectif Gustatif et solidaire.
How do you want to prepare it?
In frozen soup.
It's a very fresh dessert, ready in minutes and easy to make with kids.
And the advantage is that you can even use strawberries that are a little damaged and talées.
We start by cutting the peduncle, before passing the strawberries in the blender with a dash of grenadine.
A little lime juice and mint leaves.
The grenadine will replace the sugar will give a good taste of red fruits and the lemon and mint will bring freshness.
Rest to dress with a few crumbled cookies or a spoonful of whipped cream.
Recipe
Ingredients
500g strawberries
5cl of grenadine (depends on the sweetness of your strawberries)
Juice of ½ lime
5 mint leaves
If you don't have a mixer, you don't mix them.
You make a strawberry salad with this mixture of grenadine, lime and a few mint leaves on top!
Every day, you ask a chef for his little tip ...
Yes, and today I asked pastry chef Johanna Le Pape for her advice on changing from strawberries to sugar!
"What I do is cut the strawberries and freeze them. And then I will add a little herb with them. And I will mix them, it will make me an ice cream. It's 100% fruit and the texture is incredibly silky. You can also keep the strawberry stems and put them in water. And you really have all the strawberry notes that are going to come out ... and you recycle everything "
Johanna Le Pape offers a different pastry each month on her online store.
And in July, it's Elegance: a cake that combines red fruits, orange blossom and celeriac.
It's worth the detour !
And online and face-to-face workshops.
Until August, she will bake strawberries in cabbage, strawberries or verrines… with strawberries from her own vegetable garden.
These are the Auraé workshops.
Another address to taste strawberries this summer?
With chef Steven Ramon, Rouge Barre restaurant in Lille.
He is currently offering a strawberry tartare, with powdered black olives, basil oil, on top of it a disc of strawberry juice with elderberry syrup and a little acidity brought by a white balsamic vinegar.
A very fresh and delicious dessert.