Recipe Strawberries with truffled vinegar and whipped cream
First of all, wash the strawberries in cold water and cut off the tops to remove the leaves.
Then cut the strawberries in halves or quarters, depending on their size, and place them in a bowl with the sugar. Leave to stand for 4 hours in the fridge.
To finish with the strawberry dressing, 30 minutes before serving, add the Modena balsamic vinegar with Laumont White Truffle aroma.
To prepare the whipped cream, whip the cold cream at refrigerator temperature and add the sugar little by little.
Finally, plate the strawberries and place a quenelle, or a ball, of whipped cream on top and finish with a few mint leaves. Bon appetit!
