Cooking World

According to Gilles Marshal, an uncompromising head-confectioner of the Parisian Le Bristol and the author of the strawberry recipes book, there is only one quality of a berry: it should be fresh. That is picked not later than 48 hours ago and not placed in a refrigerator. (Well, it is the known fact: after a refrigerator strawberry has neither taste, nor aroma.) Strawberry fresh and transported Gilles Marshal regards as different berries and recommends to take for all dishes of the book, certainly, the first one. Even if it is a lovely kickshaw like sugar candies “rududu” which are made from hot caramel with strawberry juice, cooled down in sea cockleshells. Gourmets should agree with Gilles Marshal: everything that can be told about strawberry concerns fresh berries, instead of arrived from Turkey, Spain and Morocco.

In the book of the fashionable Frenchman recipes are ranged on variety. But in our reality the strawberry is divided according to conditions. Unripe goes for a jam. Ripe will be nice in compote, pies, pastry and mousses. Ripe, but not very attractive for jelly. Not very attractive just picked – for a quick-freezing. Became overripe - in fruit candy, syrup or sauces. In an ideal condition, form and color - in personal using, to white wines and liquors, to mint and almonds, to vodka, to an elder, to light, holiday and love! By the way, scientists claim that the benefit of a strawberry is proportional to its color: the brighter - the better is a berry.