Butter (for greasing)
1/2 cup of water (120 ml)
1 tablespoon of white wine vinegar
1 cup of granulated sugar (180 g)
20 medium strawberries (200 g), washed and hulled, stems removed
For the cream
1 cup of heavy cream (240 ml)
1/4 cup of granulated sugar (45 g)
1/2 cup of natural yogurt (100 g)
1/4 cup of cassis liqueur (60 ml)
Butter (for greasing)
1/2 cup of water (120 ml)
1 tablespoon of white wine vinegar
1 cup of granulated sugar (180 g)
20 medium strawberries (200 g), washed and hulled, stems removed
For the cream
1 cup of heavy cream (240 ml)
1/4 cup of granulated sugar (45 g)
1/2 cup of natural yogurt (100 g)
1/4 cup of cassis liqueur (60 ml)
Grease a marble or ceramic surface with butter
In a small, shallow saucepan, bring the water, vinegar, and granulated sugar to a boil over high heat, stirring occasionally, until dissolved
When the syrup begins to caramelise, remove from heat
Dip the strawberries in the warm syrup using a fork
Drain well and let cool on the prepared surface
Use a spoon to drizzle the remaining syrup in a design pattern on the surface
Let cool, then lift off with your fingers and reserve
Prepare the cream: In an electric mixer, beat the heavy cream with granulated sugar until stiff peaks form
Add the natural yogurt and mix with a spatula
Distribute the cassis liqueur among four serving dishes, add the cream, and place five caramelized strawberries on each one
Decorate with reserved caramel designs and serve immediately
509 calories per serving
