Strawberry salad in syrup with a cardamom custard

Tapas, Sweet

Sliced strawberries macerated in sugar, topped with a fresh cardamom custard.


Recipe for Tapas


250 Ml
5 Unit(s)
Cardamom seeds
50 Gr
3 Unit(s)
Egg yolk
1 Clove(s)
Madagascar vanilla

Strawberries salad

125 Ml
125 Gr
2 Tray(s)
1 Unit(s)

Preparation time: 20 min

  • Set up

    Wash and remove the stems from the strawberries then slice them. Separate the white from the egg yolks (clarify).

    Bring to a boil equal amounts of sugar and water, then stop cooking, let the syrup cool (25° Baume) in the refrigerator or on ice.

    Zest the lemons and squeeze the juice.

  • Custard

    In a saucepan, mix the milk, the cream, the vanilla and the crushed cardamom then bring to boil.

    In a bowl whisk the egg yolks and sugar until the mixture becomes creamy and has a lighter color. Stir the hot milk gradually into your egg mixture while continuously whisking. Put this new mixture in a clean sauce pot then cook it slowly at medium heat mixing constantly with a wooden spoon until the mixture easily coats the back of the spoon. Strain the custard in a fine mesh sieve then cool it down on an ice bath.

  • Strawberries salad

    In a bowl gather the strawberries slices, the syrup, the zest and lemon juice. Let sit 30 minutes in the fridge (infusion), adjust the amount of syrup if necessary.

  • Plating

    Serve the strawberry salad in a cold bowl or a small wine glass, topped with the custard sauce. Make sure everything is served chilled. You can decorate with a mint leaf and some lemon zest.

Baume degrees are degrees of density versus the amount of sugar that is contained in a liquid. The higher the degree, the higher the concentration of sugar.

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