Provence Tour Spring Recipe
Provence Tour Spring Recipe – Cooking Class in Provence…
Strawberry Sorbet with Walnut and Almond Cookies
Provence Tour Spring Recipe — For 6 to 8 persons —
- 1,4 kg of fresh strawberries — Wash the strawberries then remove the stems.
- Cut them in 2 or 4 depending on the size.
- Cherries and/or raspberries can also be used in the fruit salad.
Ingredients for the Strawberry Salad
- Half of the fresh strawberries – washed, destemmed, and cut — (photo below, we’ve used both cherries and strawberries – both are in season in Provence in the spring).
- Balsamic vinegar
- Pinch of black pepper
- 2 soup spoons of raw cane sugar
- 1 lemon (to use the juice only)
- A small bunch of fresh basil
- Some fresh mint leaf
Salad Preparation
- Gently mix the strawberries, balsamic vinegar, raw sugar, lemon, and black pepper in a large bowl.
- Set the bowl aside until time to complete the final steps of the recipe.
The Garnish
- 2 to 3 pieces of baby goat cheese (about 250 g in total weight) to slice and add at the end.
Ingredients for the Sorbet
- 25 cl of water
- 200 gr of sugar
- Juice of 1 lemon
- 1 vanilla pod sliced open
- The remaining half of the strawberries – washed, destemmed, and cut
Sorbet Preparation – Prepare a sugar syrup
- Combine all the ingredients above into a blender and mix until smooth.
- Pour the mixture into a saucepan, and bring it to a boil.
- Once the mixture boils and turns to a syrup consistency, turn stove off and set aside to chill.
- Put chilled syrup mixture into an ice cream machine for about 30 minutes to obtain the right texture.
Ingredients for the Almond and walnut cookies- 80 gr of flour
- 80 gr of confectioners sugar (aka powdered or icing sugar)
- 50 gr of ground almonds
- 50 gr of chopped walnuts
- 200 gr of salted butter
- 2 hard-boiled egg yolks
Cookie Preparation
- Mix the 2 hard-boiled egg yolks, the ground almonds, and the confectioners sugar, and the ground almond together in a bowl.
- Make a powder from these ingredients, sifting it with your fingers.
- Add the butter and the flour to the mixture, and mix it well to make a pastry ball.
- To finish, add the chopped walnut halves
- To make the cookies – weigh 30 gr of dough for each cookie.
- Roll the small pieces of dough into a ball using your hands then flatten each one by pressing the dough gently between your hands.
- Place the flattened dough on a baking tray.
- Bake in a preheated oven at 180 degrees for around 20 minutes.
- Once removed from the oven, place cookies on a rack to cool and sprinkle generously with confectioners sugar.
The Finish – Putting it Together
- Place a handful of strawberry salad in small bowls, cover with a scoop of strawberry sorbet.
- Add a slice of fresh goat cheese and a drizzle of olive oil.
- Decorate with mint and basil leaf.
- Serve with the almond and walnut cookies.
Provence Tour guests having fun making this tasty dessert!
Provence Tour Spring Recipe
One of our finished desserts from the Provence Tour season using both strawberries and raspberries – Yummy!
Provence Tour Spring Recipe
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