Strawberry Tart Cuor Di Fragola Recipes

Steps:

• In a blender combine the strawberries, sugar and whole milk and puree until smooth.
• Add in the heavy cream and mix just enough to combine (you do not want to whip the cream). Add in the lemon juice. Refrigerate for at least 4 hours. Refrigerating overnight is best because it will allow the flavor to intensify.
• Transfer the mixture into an ice cream machine and freeze according to the manufacturer's instructions. Serve at once with fresh cut strawberries, if desired, or freeze for up to one month.

Steps:

• Grease your mold with butter or margarine and coat well with sesame seeds.
• Preheat the oven at 340 °F (175°C) (heat and timing are basing it on convection oven).
• Mix egg, water and sugar until foamy.
• Add grated lemon peel and sesame oil.
• Mix well.
• Add flour and baking soda to the egg mix and incorporate gently.
• Transfer the mix in mold and bake 25 minutes at 340°F (175°C).
• Let cool down 15 minutes, remove from the mold and place it on your cake plate.
• Prepare your strawberries cleaning them and cutting each one in 2 pieces.
• Boil the milk with the ginger.
• Let rest 5 minutes.
• In the meanwhile mix together eggs , sugar, cornstarch, agar and vanilla.
• Remove the ginger from the milk and incorporate the ginger-flavored milk.
• Heat again in a pot stirring continuously until it thickens. Remove from heat.
• Spread the cream (still warm but not hot) on the cake base and arrange the strawberries.
• Prepare the jelly according packaging description or melting the homemade jelly.
• Brush the jelly on the strawberries.
• Cool down completely and serve.

Steps:

• Mix balsamic vinegar, sugar, and black pepper together in a bowl. Add strawberries and stir to coat; marinate in refrigerator until chilled, about 10 minutes. Grate chocolate over top as a garnish.

Steps:

• Rinse strawberries and hull.
• Place in a 2 Quart jar with tight fitting lid. Add the remaining ingredients, seal, and steep for a month in a dark place. Gently shake them once or twice a day during this period.
• After one month, pour the liqueur through a wire mesh strainer and into a bowl. Let the strawberries drain well. Strain again using a coffee filter or paper filter and then transfer the liqueur into a clear glass bottle.
• Cork the bottle, let it set for about 7 months.