Us Northerners are rather good at storing foods, fruits and leftovers in the freezer. 67 % of us do it. But the freezer should not be- come a graveyard for the things we do not want to consume right now, but just a stop along the way towards something tasty. Therefore, this dish has frozen forgotten strawberries and paste made from an entire lemon. Not just the juice or the zest.
- 1 dl Egg white
- 1 dl Caster sugar
- 100 g Icing sugar
Whisk egg whites until firm foam.
Start adding caster sugar until smooth meringue mix. Fold in the icing sugar.
Make a thin sheet meringue with a spatula on a non-stick mat.
Cook in a dry oven on 70 oC for at least 5 h – until really dry.
- 300 g Forgotten frozen strawberries
- 50g Icing sugar
Take the strawberries out of the freezer 15 minutes before blending.
Add strawberries and icing sugar to the food processer and blend until a smooth sorbet.
- 1 dl 100% Lemon
- 5 sprigs Elderflower
- 175 g Sugar
- 3 Eggs
- 4 Egg yolks
- 125 gram butter
- 25 gram Good quality olive oil
Whisk egg, egg yolks, and sugar in a stainless steel pan.
Add the 100% lemon, elderflower and continue whisking on a medium heat over the stove.
Add the butter in small cubes as the batter begins to thicken.
Continue stirring until all the butter is mixed through.
Finish with the olive oil. Cool in the refrigerator.
Freeze all the herbs on a tray.
In order to avoid wilting or browning and to keep the herbs fresh, transfer the herbs to a frozen pan and crush herbs with a frozen spoon.
Crush and serve immediately.
SERVE IT ALL TOGETHER AT A PLATE, ENJOY!
This recipe was created by Paul Svensson at an Electrolux Green Gap event. The gap is the one between how sustainable we think live and how sustainable we actually live.
Text and photos Malin Nordblom
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