- 4 strawberries
- 1/2 cup (120 ml) red wine vinegar
- 0.35 oz (2 g) sugar
- 0.07 oz (2 g) KAPPA CARRAGEENAN
Cut the white center out of each strawberry.
Bring the vinegar and the sugar to a boil. Add the KAPPA CARRAGEENAN and mix it with a hand blender while continuing to cook for 2 minutes.
Draw small quantities of the preparation into a pipette and use the pipette to fill the inside of the strawberries. Refrigerate for 20 minutes.
Sprinkle a generous layer of sugar across a plate and place the strawberries on it.