Technique: GELIFICATION
Food additives: KAPPA CARRAGEENAN

INGREDIENTS

• 4 strawberries 
• 1/2 cup (120 ml) red wine vinegar
• 0.35 oz (2 g) sugar
• 0.07 oz (2 g) KAPPA CARRAGEENAN

DIRECTIONS

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.

SERVING SUGGESTIONS

Sprinkle a generous layer of sugar across a plate and place the strawberries on it.

PRODUCTS USED TO CREATE THIS RECIPE