Strawberries are a staple ingredient in many Norwegian summer desserts. Try this delicious recipe for something light, refreshing, and sweet
Recipe & Photo directly from: https://www.nrk.no/mat/1.16447360
SOURCE: TAREQ TAYLOR IN THE TV SERIES “HYGGE I HAGEN”/SVT
Ingredients:
Lemon cream
- 3 organic lemons, peel and juice
- Heaping ¾ cup sugar
- 3 egg yolks
- 7 Tbsp. butter
- 1 ¼ cup whipping cream
- 8 ½ cups fresh strawberries
Caramelized pecans
- 1 ¾ cup pecans
- Heaping 1/3 cup sugar
- 1/2 tsp. flake salt
Mint sugar
- Heaping 1/3 cup caster sugar or raw sugar
- about 20 mint leaves
Directions:
Lemon cream
- Grate the peel from the lemons and squeeze the juice, put everything in a small saucepan. Add sugar and egg yolks. Heat gently on the stove until it thickens. Do not allow to boil.
- Remove the pan from the heat and whisk the butter into the hot lemon cream.
- Strain the lemon curd into a bowl and put it in the fridge to cool.
- Whip the cream until stiff and mix it with the lemon curd.
Caramelized pecans
- Melt the sugar in a frying pan until it has become a golden caramel. Add the nuts and stir well so that the caramel covers the nuts completely. Add salt.
- Pour everything onto a baking sheet and let it cool completely. Coarsely chop.
Mint sugar
- Mix sugar and mint in a mortar and pestle, crushing them together.
Assemble the Dish
- Place a good dollop of lemon cream in a deep bowl or plate. Put strawberries into the cream, sprinkle over caramelized pecans and finally some mint sugar on top.