Recipe by: Bruno Albouze
Healthy, delicious and so easy to make, here is a great refreshing summer dessert for your up coming outdoor events. As it goes for cooking and baking, the choice of the ingredients are crucial. Bruno did choose the Opus Black for its unique raw flavor that goes incredibly well with strawberry and grapefruit. The sweet basil and lime add extra freshness to the dish while the timut pepper elevate it to the next level. This unique peppercorn from Nepal offers a bright grapefruit aroma – the perfect match!
- 500g strawberries
- 500g grapefruits
- 15g lime juice
- 3g timut pepper
- 2g fresh basil or mint
- 30g Opus Black
- 150g ladyfingers biscuit scraps
To clean strawberries, soak them in cold water for a couple of minutes. Transfer strawberries onto paper towels. Meanwhile, peel and cut grapefruits into segments/supremes. Drain and save juice. Remove stems from strawberries and cut into desired shapes.
Olive Oil Based Seasoning
Season fruit salad with Opus Black, lime juice, chopped basil and timut pepper.
For the base of the cake, use leftover ladyfingers, cookies, macarons or shortbread. Use an individual cake ring if desired. Soak bottom biscuit with grapefruit juice.
Fill cake ring with fruit salad and add a drizzle of EVOO. A scoop of citrus-based sorbet or vanilla ice cream can be served with this dessert. Enjoy!