Strawberry Carpaccio – Kalamata Papadimitriou

Strawberry Carpaccio

Dimitris Skarmoutsos, Chef

TIME: 20min

500 gr strawberries
2 lemons, the juice
75 gr sugar
2 tbsp balsamic cream with stevia* Kalamata Papadimitriou and some extra for the garnish
30 gr pine nuts
Vanilla ice cream
Basil leaves for the garnish

* balsamic cream with sweetener from the stevia plant

Finely slice the strawberries and serve them on individual plates, placing them in a circle.
In a little saucepan add the lemon juice, sugar and balsamic cream with stevia*.
Bring to a boil and cook until the sauce is reduced to half. Remove from the heat before it starts thickening too much and taking extra care so it does not caramelize.
In a non-stick frying pan without any fatty substance, fry the pine nuts for about 3 minutes until golden.
Pour the sauce over the strawberries, add a scoop of vanilla ice cream, drizzle some balsamic cream with stevia* over the ice cream, garnish with the pine nuts and the basil leaves and serve.

* balsamic cream with sweetener from the stevia plant


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