Pan-fried strawberries with syrup of lemon verbena

A recipe for 5 people and a cooking time of 6 minutes.

To make this recipe fruity, you will need :

• A handful of the leaves of lemon verbena, fresh or dried
• 500g of strawberries type Clery (still firm)
• 1 teaspoon of pink peppercorns
• A half glass of caster sugar
• 2 tablespoons of icing sugar
• 1 glass of water
• Half a lime
• Olive oil

In the kitchen prepare a syrup of lemon verbena, boil two glasses of water in a saucepan with a handful of verbena leaves. Let steep for 7 minutes, and recover the infusion. Replace in the saucepan and add a half glass of caster sugar. Bring to a boil. Turn down and let simmer until reduced to 3/4 of the volume in order to obtain a juice very syrupy. Wash your strawberries very quickly without the hull. Drain and remove their tail, and cut them in half or in four if they are very large. After all that, go with your plancha !

AROUND LA PLANCHA

Apply a few drops of olive oil on your griddle and wipe with a piece of absorbent paper. Turn on the position 2, on low heat, and wait 5 to 6 minutes. Pour a few drops of oil on the surface and up the power to 6. Do a cooking test by dropping a piece of strawberry. If it is hot enough, add the rest of the strawberries and sprinkle a few drops of olive oil.

Let cook for about 2 minutes, then add the icing sugar. Let melt and stir everything together. Effritez the pink berry at the top of the strawberries. Sprinkle with a lime juice and zestez of the lemon on the mixture of strawberries. Stir well, add the syrup of lemon verbena, out of the fire... and enjoy !