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The Demetra Food Academy Recommends...

Figs and maraschino Creme Caramel
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Cream of fresh tomatoes garnished with artichokes, string beans and watercress
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Pavlova with passion fruit, amaretto, peach and blackberry
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Pistachio panna cotta with strawberries and caramelised chocolate
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Four-cheese mousse with green asparagus crudités and Kaiser pear sorbet
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Summer salad

Author: APCI - Associazione Professionale Cuochi Italiani

Summer salad
Ingredients for 4 portions
  1. 400g thinly sliced melon
  2. 200g fresh strawberries
  3. 160g Prawns Cream
  4. 40g low-fat yogurt
  5. 1 dessertspoon acacia honey
  6. 40g green salad leaves
  7. 2 carrots
  8. chives and edible flower petals
  9. 100g Freeze-Dried Arctic Shrimps
  10. 2dl warm mineral water
  11. a pinch of pink himalayan salt
Method

  • Mix the honey with the yogurt and put the freeze-dried shrimps into the warm water with the pink salt for a few minutes.

  • Arrange the thin slices of melon in the centre of the plate to form a square.

  • Use a round steel cutter to place the strawberry pieces around the inside of the larger square, like a crown. Fill with the creamed shrimps, a sprig of salad leaves and the whole shrimps.

  • Decorate with carrots julienne and seasonal flower petals.

  • Serve with the yogurt and honey sauce.

Products in this recipe
Prawns Cream

Prawns Cream
Freeze-Dried Arctic Shrimps

Freeze-Dried Arctic Shrimps