Strawberries and syrup with rose, poppy crumble, Greek yoghurt
Discover our gourmet recipe of strawberries and rose syrup, poppy crumble, Greek yoghurt ... The mellow-crunchy contrast is always a safe bet in desserts.
- 1 tray Strawberry
- 60 g Sugar
- 15 drops Rose water
- 2 Greek yoghurt
- 80 g Flour
- 1 C. soup Cold butter
- 1 C. soup Cane sugar
- 2 tbsp. soup Poppy seed
- Start this strawberry and syrup recipe with rose, poppy crumble and Greek yoghurt by preheating the oven at 180 ° C (tea 6). Stir in the flour butter with your fingertips to obtain a sandy mixture. Add sugar and poppy seeds. Spread crumble on baking paper and bake for 12 to 15 minutes. Let cool.
- In a small saucepan, put a third of the strawberries cut in half with the sugar. Melt over high heat, then simmer on medium heat for 10 minutes. Let cool before filtering. Add the rose water in the cooled and filtered syrup. Cut the remaining strawberries and reserve.
- Divide 1 yogurt in 2 jars. Add half of the cut strawberries and a few spoonfuls of syrup to the rose. Repeat with the second yogurt and the remaining strawberries and syrup. Sprinkle crumble crumbled poppy.