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Thyme-infused strawberries, compote and cream foam Recipe
Thyme-infused strawberries, compote and cream foam
Joachim Koerper
Joachim Koerper
Flavors of Portugal
Total time: more than 2 hours

Preparation time: 15 minutes
Cooking time: 90 minutes

Difficulty: Easy
Steamed strawberries
- 1 kg (2 1/4 lb.) sliced strawberries
- 200 g (7 oz.) sugar

Thyme infusion
- 300 g (10 oz.) strawberry juice
- 5 g (2 tsp.) fresh thyme

Cream foam
- 100 ml (6 Tbsp.) cream
- 1/2 tsp. powdered sugar

Steamed strawberries

  1. Place the strawberries in a bowl and add the sugar. Cover with plastic wrap and cook in a bain-marie (water bath) for 60 to 90 minutes.
  2. Once cooked, drain in a strainer, reserving the juice for the thyme infusion.

Thyme infusion

  1. Bring the strawberry juice to a boil. Add the thyme.
  2. Cover with plastic wrap and leave to infuse for one hour, off the heat.

Strawberry compote

  1. Crush the cooked strawberries to make the compote.
  2. Process with an immersion blender to form a smooth compote.

Cream foam

  1. Emulsify the cream with the powdered sugar.


  1. Serve in a cocktail glass in the following order: compote, infused juice, and cream foam.
  2. Garnish with thin strawberry slices and fresh thyme.
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