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.
MUSHROOM & MACERATED CHERRY PÂTÉ
BRIE AND BLUEBERRY BITES
QUINOA TIMBALE WITH SMOKED SALMON AND MANGO AND BLUEBERRY PEBRE SAUCE
Mushroom and blueberries mini quiche
Five-season salad
Jamaican tofu with jalapeño and blackberry chutney
SHRIMP PIL PIL WITH BERRIES
Roquefort cheese and raspberries in syrup crostini
Peanut-crusted tofu and rosemary strawberry sauce
PACIFIC POMFRET TIRADITO WITH LEMON AND RASPBERRY DRESSING
