Strawberry with Tarragon Cream Sauce

Name: Strawberry with Tarragon Cream Sauce
Yield: 12
Ingredients: 4 tablespoons of fresh tarragon leaves; 1 pinch of salt; 3 tablespoons (scoop) of freshly squeezed lime juice; 1 pinch of grated ginger; 12 ripe and firm strawberries, cut into 4 pieces each; 1 1/2 cups of heavy cream (360 ml); 1 pinch of white peppercorns; Fresh basil leaves; 1/2 cup of toasted almonds, chopped (75 g)

1
4 tablespoons of fresh tarragon leaves
2
1 pinch of salt
3
3 tablespoons (scoop) of freshly squeezed lime juice
4
1 pinch of grated ginger
5
12 ripe and firm strawberries, cut into 4 pieces each
6
1 1/2 cups of heavy cream (360 ml)
7
1 pinch of white peppercorns
8
Fresh basil leaves
9
1/2 cup of toasted almonds, chopped (75 g)

Ingredients

1
4 tablespoons of fresh tarragon leaves
2
1 pinch of salt
3
3 tablespoons (scoop) of freshly squeezed lime juice
4
1 pinch of grated ginger
5
12 ripe and firm strawberries, cut into 4 pieces each
6
1 1/2 cups of heavy cream (360 ml)
7
1 pinch of white peppercorns
8
Fresh basil leaves
9
1/2 cup of toasted almonds, chopped (75 g)

Directions

1
Mash the tarragon and salt together in a small bowl
2
Add the lime juice and grated ginger and let it sit for 1 hour
3
In another bowl, place the cut strawberries and refrigerate for 1 hour
4
Cook the prepared lime juice and whisk in the heavy cream, beating constantly with a wire whisk (type of whip)
5
Season with white peppercorns
6
Distribute fresh basil leaves among 12 individual plates
7
Place the chilled strawberries and tarragon cream sauce on top
8
Sprinkle with toasted almonds and serve immediately
9
216 calories per serving
10
Technical details