Tag: Cream

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MAIN COURSE

Herb crusted salmon with Swiss chard


This is a very elegant and delicious dish to serve at your next dinner party.  Most of the components can be prepared well in advance.

SALMON WITH HERB CRUST

Serves 4

Preheat the oven to 220ºC/430ºF.

 800 g/1.8 lb salmon, skinned, bones removed
salt and freshly ground white pepper
1 tablespoon mustard
2 tablespoons tomato sauce (recipe follows)
2 tablespoons mushroom duxelle (recipe follows)
200 g soft herb crust (recipe follows)

Cut the salmon in even portions and season with salt and pepper. Lightly spread Dijon mustard on top of each piece of fish,  then a spread of the tomato sauce, then the mushroom duxelle. Place a neat tile (the size of the fish) of the soft herb crust on top of the fish.  Heat an ovenproof pan with a splash of oil and put the salmon in with the crusted side facing up. Cook for 1 minutes then place the pan in the preheated oven for 6-8 minutes.

Keep an eye on it so that the crust does not burn.  Set aside to rest for 5 minutes.

Tomato sauce:
100 ml/3.4 fl oz olive oil
½ shallot, finely chopped
1 clove garlic, minced
6-8 large ripe tomatoes, peeled, seeded and finely diced
1 sprig fresh thyme
¼ bay leaf

Heat the olive oil in a pan and sauté the shallots and garlic for a few minutes without coloring. Add the tomato and thyme and continue cooking very gently until all the moisture of the tomato has evaporated and you are left with a dry tomato paste. Remove the sprig of thyme and bay leaf, and put the mixture in a blender and blend until smooth.

The mushroom duxelles:
2 cups mixed mushrooms, finely chopped
salt and freshly ground white pepper
1 tablespoon cream

Wipe the mushrooms and trim the stalks if necessary. Chop very finely in a processor or by hand, then cook in a dry pan until all their liquid has evaporated and the mushrooms formed a paste.

Add the cream and mix in to bind the mushrooms.

Yoghurt can be used instead of cream, but add it right at the end of cooking the mushrooms and do not bring to a boil.


The herb crust:
175 g/6 oz fresh breadcrumbs
80 g/2.8 oz Gruyère cheese
50 g/1.87 oz mixture of fresh parsley, fresh tarragon, and fresh thyme leaves, finely
chopped
125 g/4.4 oz unsalted butter
salt and freshly ground pepper

Place all the ingredients into a food processor and process until thoroughly mixed. On a tray lined with greaseproof paper, spread the crumb mixture about 2 mm/0.07 in thick on to a tray and freeze uncovered.  Cut the crust big enough to fit nicely on top of each portion of the fish.

There will be some left over.  Cover it tightly and freeze for later us.


The sauce:
500 g/1 lb  butter
1 tablespoon shallots, minced
100 ml/3.4 fl oz white wine
1½ cup fish stock
pinch of kosher salt
pinch of white pepper
lemon juice

Heat 1 tablespoon butter and add the shallots.  Sauté until translucent (do not brown), then add the wine.  Reduce until there are only about 1 tablespoon of the wine left, then add the fish stock and reduce until half.  Set the pan over low heat and whisk 2 knobs of butter into the reduction and continue whisking the rest of the butter, a knob at a time, allowing each piece to dissolve into the sauce before adding more.  When all the butter is used up, remove the pan from the heat and whisk in the lemon juice.  Taste and adjust the seasoning, then strain through a fine sieve into a bowl.  Keep warm.

The Swiss chard:
1 large bunch of Swiss chard, freshly picked
1 small clove garlic, sliced
1 tablespoon/15 ml butter
salt

Rinse out the Swiss chard leaves thoroughly, then remove the tough stalk and cut the leaves into wide strips.

Heat a saucepan on medium heat, add the olive oil and the garlic and sauté for a few seconds, then add the sliced Swiss chard leaves and salt. With tongs lift and stir the leaves constantly to ensure that the bottom ones don’t overcook. (It should not be necessary to add water because the chard releases quite a bit of moisture.) Do this for no longer than 5 minutes. It will become soft and silky and still is bright green.  Taste a piece and add seasoning if necessary.  Set aside until needed. 

To serve:
In the centre of each serving plate, spoon the Swiss chard, place the salmon on top and spoon the sauce around.  Serve immediately.

 

Categories
SOUPS/SAUCES/CONDIMENTS

DATES, NUTS AND BRANDY TART WITH MASCARPONE CHEESE


DATE AND NUT TART

The tart:
125 g/4.4 oz dates, stoned and chopped
½ cup/125 ml boiling water
½ teaspoon/3 ml bicarbonate of soda
½ cup/125 ml butter, room temperature
100 g/3.5 oz soft brown sugar
1 large egg, beaten
1 cup/250 ml cake flour
½ teaspoon/3 ml baking powder
a pinch salt
50 g /1.7 oz walnuts or pecan nuts (chopped)
½ teaspoon/3 ml cinnamon
½ teaspoon/3 ml nutmeg
2 teaspoons/10 ml fresh ginger, minced
zest of 1 orange

The syrup:
2 teaspoons/10 ml butter
½ cup/125 ml soft brown sugar
⅓  cup/80 ml water
1 cinnamon quill
¼ cup/60 ml brandy
1 teaspoon/5 ml vanilla paste
pinch of salt

The garnish:
200 g/7 oz mascarpone cheese
or 200 g/7 oz fresh cream, whipped

Mascarpone is a thick, double or triple cream, soft cream cheese with a very high fat content. The texture is that of thickened cream that is on its way to becoming butter. Making your own mascarpone at home is simple, cheaper than the shop bought ones and utterly delicious. It can be used for both sweet and savory dishes and enhances the flavor of the dish without overwhelming the original taste. Mascarpone is used in ie the Italian dessert, Tiramisu, cheesecake (see Baked cheesecake with blackberry sauce) or served alone with fruit or fruit syrup. It makes charming canopies, topped with anchovies, tomato, smoked salmon, etc in fact, any topping you would normally put on top of a cream cheese snack. Mascarpone needs to be consumed within a few days.

Preheat the oven to 180° C/356°F.
Pour the boiling water over the chopped dates in a saucepan and heat to boiling point. Remove from heat and mix the bicarbonate of soda into the mixture and leave to cool.

Cream the butter and sugar and add the egg. Beat well to make a smooth batter. Sift the flour, baking powder and salt and fold into the creamed mixture. Add the nuts, stir in the date mixture, the spices and orange zest, and mix well. Pour the batter into a well greased 23 cm/9 in) baking tin (preferably with a loose bottom), and bake for 30 to 40 minutes. Have the syrup ready and pour over the hot tart as soon as it comes out of the oven.

Prepare the syrup while the tart is baking. Heat the butter, sugar, water and cinnamon for approximately 5 minutes. Take off the heat and stir in the brandy, vanilla and salt. Keep the syrup hot. Remove the cinnamon quill and pour the hot syrup over the pudding as soon as it is removed from the oven, reserving half a cup for drizzling when serving. Let the tart cool to room temperature before serving.

To serve:
Cut a slice from the tart and serve it with a dollop of mascarpone cheese (optional) or fresh cream. Drizzle the reserved syrup around and serve.

 

Categories
SOUPS/SAUCES/CONDIMENTS

LEMON TART WITH LIMONCELLO CREAM


LEMON TART

The pastry:
125 g/4.5 oz butter, room temperature
90 g/3 oz caster sugar
1 egg
250 g/9 oz cake flour
pinch of salt
ice water

The filling:
2 eggs
4 egg yolks
180 g/6.4 oz caster sugar
1¾ cup/426 ml full cream
5 tablespoons/75 ml lemon juice

The garnish:
icing sugar for sprinkling
1 cup/250 ml fresh cream
1 teaspoon/5 ml Limoncello

Limoncello, and Italian liqueur, mainly produced in the southern parts of Italy, has a strong lemon flavor without the sourness or bitterness of pure lemon juice. Traditionally, it is made from the zest of Sorrento lemons using the zest, or peels without the pith, and is steeped in a neutral spirit until the oil is released. The resulting yellow liquid is then mixed with simple syrup. Varying sugar to water ratio and temperature will affect the clarity, viscosity, and flavor.

Heat the oven to 190°C/374°F and grease a tart pan with a loose bottom of about 20 cm/7.8 in diameter.

In a processor, cream the butter and sugar, then add the egg. Mix well, then add the flour and salt and mix. The dough should be soft and pliable, but if for some reason it feels too dry, add a few drops of ice water. Roll the pastry into a flat disk and roll up in plastic film. Refrigerate for about 30 minutes.

On a lightly floured surface, roll out the pastry to about 4 cm/0.15 in thickness and line the tart pan with it. Cover the pastry with parchment paper and fill it with baking beans, then bake blind for about 15 minutes. Remove the baking beans and paper and bake for 5 minutes longer. The pastry should be a light golden color.

Lower the oven temperature to 140°C/175°F.
Whisk the eggs and sugar until well blended, then add the cream and the lemon juice and stir to mix well. Strain the mixture into a container with a spout. Place the tart on a baking tray and place halfway into the oven. Carefully pour the filling into the tart shell and slowly move the baking tray to the center of the oven. Bake for 50 minutes. The filling should have set but still wobbly. Remove from the oven and cool completely. Carefully remove the cooled tart from the pan. If you prefer, sprinkle icing sugar over the whole tart, otherwise leave it as is.

When cutting the tart, dip the knife into hot water and use soft pressure.

Whip the cream with the Limoncello and put a blob on each plate.

 

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SOUPS/SAUCES/CONDIMENTS

Strawberry cake with thick custard and a meringue and almond topping


STRAWBERRY CAKE WITH MERINGUE TOPPING

2 cups/500 ml thick custard
60 g/2 oz of 1 sponge cake (page 25)
zest of 1 lemon
180 g/6.3 oz strawberries, hulled and sliced
5 egg whites
75 g/2.6 oz caster sugar
1 tablespoon/15 ml almonds, flaked

The custard:
3 egg yolks
60 g/2 oz sugar
1¼ cups/355 ml milk
1b cup/400 ml fresh full cream, lightly whisked
20 g/0.7 oz flour
20 g/0.7 oz cornstarch
seeds from 1 vanilla pod

Preheat the oven to 120°C/248°F.
Make the custard and cool, then refrigerate for 2 hours.
Line the base of a greased ovenproof soufflé dish with the sponge cake – about 2 cm/0.7 in thick. Sprinkle the grated lemon zest over.
Whisk the egg whites with a pinch of salt, until it forms soft peaks. Add 3 tablespoons of the sugar and whisk until stiff and glossy peaks forms.
Pour the custard over the cake, then arrange the sliced strawberries on top of the custard. Pile the meringue roughly on top, completely covering the custard. Scatter the remaining caster sugar and flaked almonds over the meringue and bake in the preheated oven for 25-30 minutes, until the top of the meringue is crisp with golden tips. Serve immediately.

Whisk the egg yolks and sugar until pale and fluffy. Heat the milk but remove from the heat just before it starts boiling. Mix a few spoons of the hot milk with the egg mixture, then add the two flours and vanilla seeds and mix well. Pour the whole mixture back into the rest of the heated milk, mix well and bring slowly to the boil, stirring continuously. When the sauce has thickened sufficiently, remove from the heat and pour into a cooled bowl. Set aside, covered with greaseproof paper, to cool until ready to use.

 

Categories
GLOSSARY / METHODS

MASCARPONE CHEESE


As used in the recipe for Tirimasu

Make your own:
Heat 2 cups/1 liter cream in a stainless steel double boiler to 85°C/185°F.  Dissolve a pinch of tartaric acid in 2 tablespoons/30 ml water and stir into the hot cream, stir well. It should start to thicken almost immediately. Maintain the 85°C/185°F for five minutes, stirring occasionally. Refrigerate covered for 12 hours in a plastic container in which time the whey should separate somewhat. Transfer to a sterile muslin cloth, and suspend over a bowl for 24 hours in the refrigerator to allow the whey to drain out.  Transfer the finished mascarpone to a smaller air tight container, store in the refrigerator and use within a week to ten days.

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SOUPS/SAUCES/CONDIMENTS

Mille-feuille of black cherries and Kirsch liqueur


It is important not to put too much cream on the pastry as it will run over the sides and look messy. Rather serve extra cream on the side if you feel the need.

MILLE FUEILE

The pastry:
300 g/10.5 oz puff pastry
icing sugar for dredging

The filling:
2 cups/500 ml full cream
2 tablespoons/30 ml Kirsch liqueur
icing sugar, to sweeten
1 x 425 g/15 oz can pitted black cherries
1 tablespoon caster sugar (optional)

The syrup:
the reserved syrup from the can of cherries
sugar to taste
1 tablespoon/15 ml Kirsch liqueur

For variation, use other berries, mashed bananas or mixtures of fruit and chopped nuts.

Preheat the oven to 220ºC/428°F.
Roll the pastry out onto a floured surface to a 3 mm/⅛ in thickness. Place the rolled out pastry on to a lined baking tray, then cut 12 x 13 x 8 cm (4.7 x 5.1 x 3 in) rectangles. Prick with a fork, dredge generously with icing sugar and chill in the freezer for five minutes.  Then remove from the freezer and bake in the oven for 10-12 minutes, or until the pastry begins to brown on top. Cover the pastry rectangles with a piece of greaseproof paper and place another baking tray on top. Return to the oven and bake for a further 7-10 minutes then set aside to cool on a wire rack.

Whip the cream until it forms stiff peaks, fold in 2 tablespoons/30 ml of the Kirsch liqueur and add icing sugar to taste. Drain the cherries and reserve the liquid. Cut the cherries in half and set aside.

In a small saucepan, heat the reserved syrup from the cherries, add the sugar (if you wish) and reduce until it becomes syrupy. Add the rest of the liqueur and set aside to cool.

When ready to serve, spread the cream over 1 of the 4 rectangles, leaving about 1 cm/0.4 in then fill the surface with the half cherries, pressing it down into the cream. Place another rectangle on top of each of the first ones, and repeat with the cream and cherries. Top with the final rectangle, sprinkle over the grated chocolate and drizzle the syrup around. Serve immediately.

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SOUPS/SAUCES/CONDIMENTS

Baked cheesecake with blackberry sauce


Avoid over-baking. Because of variations in ovens, it is difficult to give the exact baking time for the cheesecake. It will continue baking after it had been removed from the oven, therefore keep an eye on it while it is baking. The cake is perfectly done when the spot in the middle of the cheesecake is still a little bit wobbly. The texture will smooth out as it cools.

CHEESECAKE

The pastry:
100 g/3.5 oz butter, softened
100 g/3.5 oz sugar
1 free-range egg
120 g/4.2 oz cake flour
a pinch each of baking powder and salt
2 tablespoons/30 ml cornflour
rind of 1 lemon, finely grated
the seeds of ½ vanilla bean
a few drops lemon essence

Once you have scraped the seeds from the vanilla pod, store the empty bean in an airtight container filled with sugar. This will provide you with vanilla flavored sugar in just a few days.

The filling:
4 free-range eggs
1 cup/250 ml sugar
2 tablespoons/30 ml lemon juice
3 x 250 g/8.8 oz smooth cottage cheese
1 cup/250 ml cream
½ cup/125 ml flour

The sauce:
350 g /12.3 oz blackberries, fresh or frozen and defrosted
¼ cup 60 ml Kirsch
⅔ cup sugar syrup
juice of half a lemon

Whisk the butter and sugar until pale and fluffy, then add the egg and mix well. Sift the dry ingredients and add to the egg mixture with the lemon rind, vanilla and lemon essence. Mix well, then wrap in cling film and place in the refrigerator for 2 hours.

Grease a 24 cm/9.5 in cake tin with a loose bottom. Press the dough into the cake tin then place in the refrigerator for another hour to firm up.
Meanwhile preheat the oven to 180°C/356°F.

Beat the eggs and sugar until light and creamy. Add the lemon juice, cottage cheese, cream and flour and mix well.  Pour the filling into the baked crust and bake for 10 minutes in the preheated oven.

Reduce the temperature to 120-130 °C/248-266°F and bake for an hour until the filling is firm but still slightly soft in the center.
Remove from the oven and leave to cool.

When ready to serve, reserve a few blackberries and puree the rest with the rest of the sauce ingredients in a blender. Rub the sauce through a sieve and and serve with a slice of the cheesecake and a few whole berries.

 

 

 

 

 

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SOUPS/SAUCES/CONDIMENTS

Orange and pistachio roll with a cream and Grand Marnier filling


MERINQUE ROULLADE WITH PISTACHIO CREAM

The roll:
3 free-range eggs
120 g/4.2 oz castor sugar, plus extra for sprinkling/dusting
60 g/2 oz plain flour
1 teaspoon/5 ml baking powder
1 vanilla pod, split and seeds scraped out

The filling:
1 cup/250 ml cream
1 tablespoon/15 ml caster sugar (for filling)
zest of 1 orange
1 tablespoon/15 ml Grand Marnier
3 tablespoons/45 ml pistachio, finely chopped

The topping:
icing sugar for dusting
2 tablespoons/30 l pistachio, finly chopped

Preheat the oven to 180°C/356ºF.

Line a Swiss roll pan (30 x 24 cm/11.8  x 9.4 oz) with parchment paper and grease lightly. Prepare also a similar size greaseproof paper dusted with icing sugar.

Whisk the eggs, vanilla seeds and castor sugar together to form a pale mousse. Sieve the flour and baking powder together, fold into the egg and mix thoroughly. Pour into a tin spread evenly and bake for 12 minutes or until just done and shrinking around the edges.
Remove from the oven and turn out, upside down onto the sugar dusted parchment paper over a cooling rack. Allow to rest for 1-2 minutes before gently peeling off the baking parchment.  Then gently and with the help of a clean kitchen towel, roll up the cake and set aside to cool.

When the roll is cooled sufficiently, whip the cream until it holds soft peaks, fold in the sugar and orange zest and add the liqueur and pistachios. Unroll the cake (remove and discard the paper on the inside) and spread with a layer of the cream filling, then re-roll. Serve as soon as possible sliced and dusted with icing sugar and an extra sprinkling of pistachios on top.

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SOUPS/SAUCES/CONDIMENTS

White chocolate and strawberry terrine


Serve with strawberry sauce and crispy sugar almonds

LINE

White chocolate and strawberry terrine

The terrine:
3 cups/750 ml fresh strawberries, hulled and cut in half
240 g/8.5 oz good-quality white chocolate, chopped
127 g/4.5 oz sugar
2 tablespoons/30 ml water
1 tablespoon/15 ml light corn syrup
4 large free-range egg whites
½ teaspoon/3 ml cream of tartar
1½ cups/375 ml chilled fresh cream
seeds from one vanilla pod
1 tablespoon/15 ml Grand Marnier liqueur

The crispy sugary almonds:
100 g/3.5 oz sugar
2 tablespoons/30 ml liquid glucose
1 tablespoon/15 ml water
3 tablespoons/45 ml almonds, flaked and roasted

Extra garnish:
glazed fruit, such as green fig and orange, finely sliced (optional)
reserved strawberry puree

Make the terrine:
♦  Line the bottom of a 22 x 12 x 7 cm/8½ x 4.7 x 2.7 in terrine dish (7-8-cup capacity) with cling-film, extending the foil over the shorter ends.
♦  Puree the strawberries and measure out 1¼ cups/312.5 ml of the puree and set aside. Reserve the remaining puree for garnishing.
♦  Stir the white chocolate in the top of a double boiler set over barely simmering water until melted. Remove from the heat.
♦  In a small saucepan, heat the sugar, water and corn syrup until the sugar dissolves, then increase the heat. Boil for about 4 minutes (120°C/248°F on a sugar thermometer), periodically brushing down the sides of the pan with a wet pastry brush.
♦  Meanwhile, whisk the egg whites and cream of tartar in a large bowl until it forms soft peaks. Gradually add the boiling syrup to the whites, beating until the meringue is cool, about 5 minutes; then fold the melted white chocolate into the meringue.
♦  Beat the cream and vanilla in a large bowl until medium-firm, then add to the white chocolate mixture to form the chocolate mousse.
♦ Transfer 4 cups/1 liter of the white chocolate mousse to a medium bowl and fold the 1¼ cups strawberry puree and Grand Marnier into the mousse.
♦ Spread half the strawberry mousse in the prepared terrine dish, and freeze until almost firm, about 15 minutes. Keep the remaining white chocolate mousse and remaining strawberry mousse in the refrigerator.
♦  After 15 minutes, spread the white chocolate mousse over the half frozen strawberry mousse layer and freeze for about 25 minutes.
♦  Spread the remaining strawberry mousse over the white chocolate layer. Cover the terrine with plastic and freeze overnight. (Can be prepared and kept frozen for 4 days ahead).
♦  Uncover the terrine and carefully invert the terrine onto a platter. Carefully peel off the cling-film.

The crispy sugary almonds:
Bring the sugar, glucose and water to a boil over medium heat until it turns golden and lightly caramelizes. Remove from the heat and leave to cool slightly.

Glucose is very sticky and an easy way to measure it is with either a heated spoon or a spoon dipped in oil. The glucose will simply slip off the spoon. Do the same with honey and corn syrup.

Lightly grease some parchment paper, or use silicone paper, and with a teaspoon drizzle the sugar syrup into patterns of your choice. Immediately scatter the almonds over the sugar patterns, then leave to cool totally and become crispy.

To serve:
Brush a wide stripe of the reserved strawberry puree over the center of each serving plate, place a slice of the terrine in the middle of the stripe, and decorate with sugary almonds and glazed fruit (if using).

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SOUPS/SAUCES/CONDIMENTS

CASSATA (Glazed fruit ice-cream cake with a fresh strawberry compote)


This dessert definitely has the wow factor and can be prepared well in advanced, therefore ideal for entertaining.

CASSATA

The sponge cake:
225 g/8 oz self-raising flour
½ level teaspoon baking powder
225 g/8 oz caster sugar
225 g/8 oz unsalted butter (melted and cooled)
½ cup/125 ml milk and water mixed
1 large egg
zest of 1 lemon
pinch of salt

The candied fruit:
4 tablespoons/60 ml candied fruit
4 tablespoons/60 ml rum

The vanilla ice-cream: 

As a time saver, use a good quality bought vanilla ice-cream.

150 g/5 oz sugar
6 free-range eggs
1 cup/250 ml milk
1 cup/250 ml full cream
beans of 1 vanilla pod
grated peel of 1 lemon

The cream:
2 free-range egg whites
75 g (2.6 oz) sugar
the soaked and drained candied fruit
¼ cup/60 ml crème fraîche, stirred until smooth

Any left over egg whites can be frozen and thawed for future use. Freeze each egg white in an ice-cube tray and then transfer to either a freezer bag or a container. Once thawed, whites will beat to a better volume if allowed to sit at room temperature for about 30 minutes.

The strawberry compote:
1 cup/250 ml sugar syrup
½ cup/125 ml fresh orange juice
1 cup/250 ml fresh strawberries, hulled and roughly chopped

The garnish:
a selection of red berries (optional)

Preheat the oven to 180ºC/356°F. Grease a cake pan with a loose bottom, about 22 cm/8.6 in diameter, then dredge the inside with a mixture of flour and caster sugar.

Into a mixing bowl, sieve the flour, baking powder, salt and sugar. Whisk together the egg, butter, milk and water and mix into the flour until it forms a smooth batter.  Pour into the prepared cake tin and bake in the preheated oven for 30-35 minutes, until well risen and golden. Remove from the oven and leave for 5 minutes. Remove the cake from the cake tin and leave to cool totally.

Cut the cake into strips of 2 cm/0.7 in thick each. Line 1 ℓ/1 qrt bowl with cling wrap, then line with the strips of the sponge cake.

Soak the candied fruit in the rum for about 4 hours or overnight.

Whisk the sugar and egg yolks in a bowl until pale. Bring the milk and cream with the vanilla beans to the boil and pour half of it onto the sugar and egg mixture.

The ice-cream recipe contains raw eggs and is not suitable for pregnant women, the elderly or very young children.

Whisk well, then pour the mixture back into the saucepan with the remaining milk and return to very low heat. Stir continuously with a wooden spoon until the mixture thickens enough to coat the back of the spoon. Remove from the heat and pass through a sieve into a clean bowl placed over a bowl of ice cubes and water to cool the mixture as quickly as possible. Pour into an ice-cream machine and churn, otherwise you can still-freeze it.

Fill the cake lined bowl with the ice-cream, leaving an ample hollow space to fill later with the candied fruit cream. Put back into the freezer for about 1 hour or until frozen.

Beat the egg whites and sugar until stiff. Drain the candied fruits and add to the egg whites. Gently stir in the crème fraîche until the whole mixture becomes well blended. Fill the bowl (lined with the cake and frozen ice-cream) with this mixture and smooth with a knife. Cover and freeze overnight.

Bring the syrup and orange juice to the boil and pour over the strawberries. Leave to cool then refrigerate until ready to use.

To serve:
Turn the mold out onto a plate, slice it to reveal the center and pour the strawberry compote on the side. Garnish with a selection of the red fruits.