This plate is a delightful and visually stunning dish that combines the crisp freshness of thinly sliced California-grown apples with the sweet-tart allure of a vibrant California strawberry coulis. The thin apple slices are elegantly arranged on the plate, creating a carpaccio-like presentation, sitting atop a canvas of olive oil and strawberry coulis, adding a burst of colour and flavour. Served alongside burrata and sourdough bread, this combination is delicious. Recipe by Abhishek Dekate.
Apple Carpaccio in Strawberry Coulis with Burrata and Sourdough
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Strawberry Coulis:
- 2 cups 500mL California strawberries, washed and dried
- 3 tbsp. 45mL sugar
- 1 tsp. 5mL lemon juice
- ½ tsp. 2.5mL lemon zest
Carpaccio:
- 1 California-grown Gala apple washed, dried and sliced
- ½ cup 125mL strawberry coulis
- 1 navel orange juice
- extra virgin olive oil
- 1 burrata ball
- fresh sourdough bread of choice
- Garnish: flaky sea salt + sliced strawberry
Instructions
- Prepare the strawberry coulis.
- Add California strawberries, sugar, lemon juice, and lemon zest to a medium pan sauce pan.
- Stir to combine and cook over medium heat for 10-15 minutes, stirring occasionally.
- Let it cool for about 10 minutes and then run it through a fine sieve into a clean bowl to make the coulis super smooth.
Set aside:
- Thinly slice a California-grown Gala apple and toss it in the juice of one navel orange.
- Add a healthy drizzle of olive oil to the plate. Spoon in the strawberry coulis in the middle.
- Fan out the sliced apples on top of the strawberry coulis.
- Garnish with flaky salt and fresh strawberries.
- Serve with burrata cheese and sourdough bread.
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