Thursday, 24 July 2014
Recipe: Petit suisse strawberries, raspberries and pink ladyfingers
Super chef Alain Ducasse's new book Cooking for Kids offers a culinary explosion of tastes and textures for adventurous tots
Rinse the strawberries in a colander, dry them well and hull them. Finely dice enough to fill two teaspoons. Set aside the rest to make a coulis.
Carefully rinse the raspberries and pat them dry. Reserve four and set aside the rest for the coulis.
Purée the fruit with the agave syrup and mineral water to make a coulis texture.
Crush the half ladyfinger to fine crumbs. Put aside on a small plate.
Remove the paper from the petit-suisse (or use a scoop of the unsalted ricotta) and carefully set it on a plate. Pour on the strawberry and raspberry coulis, then arrange the finely diced pieces of strawberry and the whole raspberries over and around it. Sprinkle with the crumbled ladyfingers and serve.
From 12 months
1tsp agave syrup
2tsp mineral water
Half a pink ladyfinger biscuit
60g petit-suisse cheese
Try this with pear or apple and mango coulis in winter, in summer with peaches, apricots and plums. All fruits go well with soft cheese such as petit-suisse.
Recipe from Cooking for Kids by Alain Ducasse