Strawberry salad with Yuzu
Discover the strawberry salad, La Chambre style: yuzu jam or Lemon Ginger jam awakens the taste buds and enhances sweet strawberries with its distinctive aromas!
Ingredients
Native to Asia, yuzu is grown primarily in Japan, which is both its leading producer and consumer. It has a thick, bumpy peel with numerous large seeds, and is enjoyed at various stages of ripeness, ranging in colour from green to yellow.
Yuzu is known for its very distinctive flavour, somewhere between lime, yellow grapefruit and mandarin, with a pronounced acidity much loved by citrus enthusiasts.
Very fashionable in recent years, yuzu is enjoyed spread on toast, in desserts, and as a condiment for savoury dishes. Discover all our recipes made with yuzu jam without delay: floating island with citron and Strawberry & Yuzu jam, jasmine sponge cake, black sesame crêpes, crab cromesquis and swordfish carpaccio. To start off simply, La Chambre aux Confitures suggests this strawberry salad with yuzu!
INGREDIENTS FOR 4 PEOPLE
- 2 punnets of strawberries
- 2 tablespoons of yuzu marmalade or Lemon Ginger jam
- 3 cl water
- 20 to 30 g sugar (depending on how sweet the strawberries are)
EQUIPMENT
- A small saucepan
- A paring knife
- A clean tea towel
- A mixing bowl
- Small glasses
Instructions
METHOD
- In a small saucepan, prepare a syrup with the yuzu marmalade or Lemon Ginger jam, water and sugar over low heat, without letting it boil. Leave to infuse for about ten minutes, then leave to cool.
- Meanwhile, quickly rinse the strawberries under water, gently pat them dry with a clean tea towel, and hull them with a paring knife. Cut them into pieces in a mixing bowl.
- Drizzle with the cooled syrup and gently stir.
- Leave to marinate in the fridge for one hour.
- Before serving, stir one last time, then spoon into small glasses.
