- Cooking at the table
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01. July 2013
Quarter the strawberries and place in the perforated fruit basket and sprinkle with the sugar.
Fill the Duromatic with 5 dl water, place the juice tray inside and place the perforated basket with the strawberries inside that.
(There is plenty of room for the juice tray in the pressure cooker so that the tray can be easily taken out. This is why there can be some noise when extracting juice, which does not impede the function.)
Put the lid on the Duromatic and heat. Cook at constant temperature for 9 minutes as soon as the second ring can be seen faintly.
After the end of the cooking time, take the pan from the hob and only open when the pressure has been completely reduced. Add aroma to the strawberry juice with fresh lemon juice and, if necessary, sweeten with icing sugar and chill.
Serve in a deep plate with basil ice cream and garnish with a stick of glazed puff pastry.
Bring milk, 1.5 dl cream and 35 g sugar to the boil, add strips of basil, once again bring briefly to the boil and then remove from heat, cover and allow to draw next to the hob for 30 minutes. Then pass through a fine sieve.
Beat egg yolk with 35 g sugar, stir into the hot basil milk.
Pour everything back into a pan and heat at medium temperature whilst stirring to a maximum of 85 °C, the mass must not boil and then has the consistency of custard.
Then immediately pass through a fine sieve and mix with the cold cream so that the cooking process is stopped. Freeze in the ice-cream maker.
If you have not got an ice-cream maker, pour the mass into a large bowl, place in the freezer and, from time to time, stir through with a whisk.
Enhance the strawberry soup with champagne.