Strawberries it seems are a sign of passion. Othello decorates Desdemona’s hand – kerchief with strawberries. Legend says that if you break a strawberry in half and share it with a person of the opposite sex, love will blossom. And to add to this fairytale, it seems the fruit is also the symbol for Venus, the goddess of love.
Moving on from passion and love, to the latest event on the German food blogging scene. The by now famous Garten-Koch-Event (garden-cook-event) is dedicating its latest food event to the strawberry. As the picture of the event shows, strawberries are pure beauty, so how could I resist?
I have been indulging in strawberries for over a month now. Either on their own, or mixed with other foods. The latest craze on the food scene seems to be the strawberry/ balsamic vinegar combination, which I still need to try. As there is also the strawberry soup, again something to try out while these berries are in season.
However with the heat back in Brussels, the summer making itself (finally) noticed, I opted for fresh, cold strawberries. A winning formula I already tried, I adapted a previous recipe of Merry Berry and created my own Merry Strawberry for this Garten-Koch-Event.
I kept most of the recipe the same as in the Good Food magazine, however I did add this and left the other out. The creamy pots however (how cute is that for a name?) are still a winner though so perhaps I will try them next month with the next seasonal fruit? Who knows…
Strawberry Extravaganza (serves 4)
juice of 1 lemon
jest of 1 lime
12gr sachet gelatine powder
200gr plain low fat cheese
250gr plain low fat yoghurt
Pour the lemon juice in a small heatproof bowl, sprinkle the gelatine over, and mix till dissolved. Place the bowl over simmering water and melt the gelatine.
Mix together the lemon zest, the cheese and yoghurt.
Pour in the melted gelatine. Stir till mixed evenly.
Divide the mixture between 4 glasses, cover with cling film and place in the fridge.
Serve with strawberries and more strawberries.