Strawberries with Raspberry Sour Cream And

A delicious strawberry recipe!

Oil, for the baking tray

– e&t – posted by K.-H. Boller – modified by Bollerix For the caramel chips, boil 150 g sugar with two tablespoons of water and caramelize until golden brown. Pour onto a hot, very thinly oiled baking tray and set. Lift off on top with a heavy kitchen knife, chop into slivers and keep in a screw-top jar at room temperature.

For the raspberry sour cream, make 100 ml of water and 100 g of sugar bubbling without lid for three minutes. Fold in the raspberries and make once. Blend with the hand blender, then pass through a sieve and mix with the sour cream or crème fraiche. Leave to cool until serving. Briefly rinse, dry, clean and halve the strawberries. Finely grate the lime peel, squeeze out the juice. Mix the strawberries with the lime zest and juice and sprinkle with the remaining sugar. Crumble the meringues. Garnish the strawberries with a little bit of raspberry sour cream, caramel shavings and meringue crumbs, bring the leftovers to the table separately.

Preparation 65 min.

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