Use a baller to hollow out the strawberries, previously washed and dried.
Fill each strawberry with ricotta and add a cress sprig as decoration on top.
Once ready, wrap with a sheet of serrano ham and serve as a starter or appetizer.
CHILEAN NORTHERN POT WITH PHYSALIS AND GREEN SAUCE
SALMON CARPACCIO WITH RASPBERRY DRESSING
Blueberry and Cheddar cheese fondue with fine cuts of toasted Crostini
Berries platter
Quinoa Pizza with Mozzarella, Basil, and Strawberries (gluten-free)
Phyllo dough roses with physalis sauce
CREAM CHEESE ROLLS
Four-cheese and blackberry pizza
ASPARAGUS AND POMEGRANATE
PROFITEROLE AND BERRY TOWER
