Conde Strawberry
4 servings
90 minutes
Conde strawberry is a refined French dessert embodying tenderness and harmony of flavors. The base of airy rice simmered in milk with vanilla acquires a velvety texture and a sweet, slightly creamy aroma. The dessert is complemented by vibrant strawberries: some soaked in brandy for depth of flavor, while others are turned into a delicate puree with lemon notes. The combination of tender rice, sweet strawberries, and a light alcoholic hint creates an elegant gastronomic experience perfect for a romantic dinner or an exquisite meal finale. This dessert epitomizes French culinary sophistication where each ingredient plays its role and the flavor nuances unfold slowly and delightfully.
1
Cook rice in milk with 50 g of sugar and the contents of a vanilla pod.
- Rice: 300 g
- Milk: 1 l
- Sugar: 100 g
- Vanilla pod: 1 piece
2
Mix the cooked rice with the egg yolk, place it in a mold, and send it to cook in a water bath in the oven. The oven should be preheated to two hundred degrees. It will take thirty minutes to cook. Remove from the oven and let the rice cool.
- Egg yolk: 1 piece
3
Meanwhile, sprinkle half of the available strawberries with sugar (50 g) and pour in brandy. Mix well. Let it steep for an hour.
- Strawberry: 300 g
- Sugar: 100 g
- Brandy: 50 ml
4
Blend the remaining strawberries and strain the puree through a sieve to remove the microscopic seeds.
- Strawberry: 300 g
5
Mix the puree with a homeopathic amount of lemon juice and powdered sugar, trying to achieve a balance between acidity and sweetness.
- Lemon juice: to taste
- Powdered sugar: to taste
6
Place whole strawberries on the cooled rice and pour strawberry puree over the rice.
- Strawberry: 300 g