ingredients

250 g scented and ripe strawberries
1 g agar-agar
50 ml of liquid rice cream

For rosemary cream
100 ml of rice cream
1 drop of rosemary essential oil (rosmarinus officinalis)
2 tbsp. to s. agave syrup

Steps

Step 1

Mix the clean and hulled strawberries with the agar-agar and the rice cream. Place on low heat 5 min. Pour into verrines and place in a cool place.

2nd step

Prepare the rosemary cream by finely mixing 100 ml of cream of rice, with the essential oil and the agave syrup. Place in the fridge.

Step 3

Serve the chilled verrines with the cream of rosemary presented separately and whole strawberries.

tips

The opinion of the dietician *

It is important to choose seasonal strawberries to prevent them from being waterlogged. Picked before maturity or sprayed with pesticides, they lose their antioxidant content. Like all red fruits, they are rich in lutein, which protects vision.

* Thanks to Angélique Houlbert, dietician and author of "The best way to eat for children" (Thierry Souccar Editions).