Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
No-bake strawberry vanilla slices
So delicious, so simple, and so beautiful! Best of all, there’s no need to even switch on the oven for these no-bake strawberry slices.
Ingredients: 10 servings
For the base
| Ingredients | ||
|---|---|---|
| 200 | g | mixed nuts (almonds, hazelnuts, walnuts, etc.) |
| 100 | g | dates, pitted |
| 50 | g | desiccated coconut |
| 1 | tablespoon(s) | cocoa powder |
| 1 | pinch | salt |
Preparation
For the base, finely chop the nuts in a food processor. Add the dates, coconut, cocoa powder, and salt, then blend until the mixture holds together. Firmly press into a baking-paper-lined tin (20 × 30 cm) and chill.
For the white layer
| Ingredients | ||
|---|---|---|
| 4 | leaves | gelatine (or 2 tsp powdered gelatine) |
| 200 | ml | whipping cream |
| 80 | g | icing sugar |
| 1 | teaspoon(s) | vanilla extract |
| 400 | g | quark (Topfen) |
Preparation
For the white layer, soak the gelatine in cold water. Whip the cream with the icing sugar and vanilla until stiff peaks form. Dissolve the soaked gelatine in 2 tbsp hot water, then carefully fold it into the quark and whipped cream mixture. Spread evenly over the base and refrigerate for about 30 minutes.
For the pink layer
| Ingredients | ||
|---|---|---|
| 250 | g | fresh strawberries (plus extra for garnish) |
| 4 | leaves | gelatine (or 2 tsp powdered gelatine) |
| 400 | g | quark (Topfen) |
| 60 | g | icing sugar |
Preparation
For the pink layer, purée the strawberries and pass through a sieve. Soak the gelatine in cold water. Stir the quark and icing sugar together until smooth. Dissolve the gelatine in 2 tbsp hot water. Stir the strawberry purée into the quark mixture, then fold in the gelatine. Spread over the chilled white layer.
Slice the extra strawberries and use them to decorate the top. Refrigerate for at least 3 hours before serving.
