TGRWT #3: Strawberries with Campari and Coriander Filling
They go really well together food blogging event (TGRWT) is all about flavour pairing, that is combining ingredients and flavours that wouldn’t usually be put together and seeing how it turns out. Ingredients to pair this time are Strawberries & Coriander. For the third event (TGRWT #3), hosted by Evelin of bounteous-bites , I present strawberries, filled with a smooth jelly of Campari with Coriander. The idea for the Campari-filling I have found in Ulla’s Blog A moveable feast. The original recipe seems to come from Ferran Adria from El Bulli. All my contribution was the addition of coriander to the filling and reducing the amount of gelatin to make the jelly smoother. (Deutsche Zusammenfassung am Schluss) read more:
20 Strawberries (medium size)
1 dl Campari
15-20 Coriander seeds, squeezed (try taste after heating in the Campari)
1 small leaf of gelatin (1.9 g).
Remove foliage and “dig a hole” in the strawberries: first drill the hole with the aid of a small apple corer, then remove the drilling core with aid of a small melon ball scooper . Then set the strawberries vertically on an oven grid.
Soak Gelatin for 5 mins. in cold water. Heat the Campari with the squeezed coriander seeds for about 5 mins. to 80°C then add the squeezed out gelatin leaf into it, stir until it has completely dissolved. Pour the liquid through a fine sieve into a small jug with nose. Fill the holes in the strawberries with the liquid gelatin-campari-solution and set the oven grid in a cool place.
The resulting strawberries were a very tasty pre-dessert. The coriander seeds fit very well to the bitter Campari and the strawberry. May be, that the bitterness of the Campari did mask the strong taste of the coriander a little bit. I did abstain using the other ingredients of the original recipe like lemon peel and wasabi. Just strawberries, Campari and Coriander. When you bite on such a strawberry, the filling is squeezed out in the mouth and the Campari/Coriander taste released. Try it ! Thanks to Ulla for this very simple, but very effective recipe !
In diesem kinderleicht herzustellenden Dessert werden zerquetschte Korianderkörner mit Campari erwärmt, Gelatine darin aufgelöst und in ausgehöhlte Erdbeeren abgefüllt. Das Aushöhlen geht leicht, wenn man die Erbeeren zunächst mit einem feinen Apfelausstecher anbohrt, dann den Bohrkern mit einem Pariser-Ausstecher raushebt. Wenn man auf die Erdbeeren beisst, flutscht die Füllung raus und gibt den Campari-Koriander Geschmack frei. Lustig, Gut, Wirkungsvoll !