{"id":3116,"date":"2015-06-15T16:47:58","date_gmt":"2015-06-15T14:47:58","guid":{"rendered":"http:\/\/185.197.128.181\/~cookingm\/2015\/06\/15\/strawberries-field\/"},"modified":"2021-07-29T13:26:47","modified_gmt":"2021-07-29T11:26:47","slug":"strawberries-field","status":"publish","type":"post","link":"https:\/\/www.cookingmesoftly.it\/en\/strawberries-field\/","title":{"rendered":"Strawberries field"},"content":{"rendered":"<p>Strawberries field: a recipe from the famous italian pastry chef Luca Montersino.<br \/>\n(http:\/\/www.eataly.com\/nyc-pastry\/)<br \/>\nA layer of soft limoncello sponge cake, a frothy strawberries mousse and a yogurt jelly.<br \/>\nA fresh, soft and mouth-watering dessert.<br \/>\nStrawberries come from my , but you can buy at the market.<br \/>\nHurry up, because strawberries season is going to end.<\/p>\n<p><img decoding=\"async\" class=\"alignnone wp-image-4363 size-full\" src=\"https:\/\/www.cookingmesoftly.it\/wp-content\/uploads\/2015\/06\/giardino-pianta.jpg\" alt=\"strawberries field\" width=\"1000\" height=\"1045\"><\/p>\n<p><a href=\"https:\/\/www.cookingmesoftly.it\/wp-content\/uploads\/2015\/06\/giardino1-web.jpg\"><img decoding=\"async\" class=\"alignnone size-large wp-image-3170\" src=\"https:\/\/www.cookingmesoftly.it\/wp-content\/uploads\/2015\/06\/giardino1-web-1024x747.jpg\" alt=\"giardino di fragole\" width=\"840\" height=\"613\"><\/a><\/p>\n\t<section id=\"mv-creation-201\" class=\"mv-create-card mv-create-card-201 mv-recipe-card mv-create-card-style-centered mv-no-js mv-create-center-cards mv-create-has-uppercase mv-create-has-image \" style=\"position: relative;\">\n\t\t\n\t\t<div class=\"mv-create-wrapper\">\n\n\t\t\t\n\t\t\t<header class=\"mv-create-header\">\n\t\t\t\t<h2 class=\"mv-create-title mv-create-title-primary\">Strawberries field<\/h2>\n\n<div class=\"mv-create-times mv-create-times-0\">\n\n\t\t\t\t<div class=\"mv-create-time mv-create-time-yield\">\n\t\t\t\t<em class=\"mv-create-time-label mv-create-lowercase mv-create-strong\">Yield: <\/em>\n\t\t\t\t<span class=\"mv-create-time-format mv-create-uppercase\">serves 8<\/span>\n\t\t\t<\/div>\n\t\n\t\n\n<\/div>\n\t<div id=\"mv-create-201\" class=\"mv-create-reviews\" data-mv-create-id=\"201\" data-mv-create-rating=\"\" data-mv-create-total-ratings=\"\" data-mv-rest-url=\"https:\/\/www.cookingmesoftly.it\/en\/wp-json\/\"><div class=\"mv-reviews\"><div><div class=\"mv-reviews-stars mv-stars mv-star-ratings \" role=\"img\" aria-label=\"0 out of 5 stars\"><svg class=\"mv-stars-svg mv-stars-empty\" width=\"150\" height=\"25\" aria-hidden=\"true\" viewbox=\"0 0 68 11.4\" preserveaspectratio=\"none\"><path d=\"M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z\" transform=\"translate(0)\"><\/path><path d=\"M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z\" transform=\"translate(14)\"><\/path><path d=\"M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z\" transform=\"translate(28)\"><\/path><path d=\"M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z\" transform=\"translate(42)\"><\/path><path d=\"M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z\" transform=\"translate(56)\"><\/path><\/svg><svg class=\"mv-stars-svg mv-stars-filled mv-stars-r-0\" width=\"150\" height=\"25\" aria-hidden=\"true\" viewbox=\"0 0 68 11.4\" preserveaspectratio=\"none\"><path d=\"M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z\" transform=\"translate(0)\"><\/path><path d=\"M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z\" transform=\"translate(14)\"><\/path><path d=\"M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z\" transform=\"translate(28)\"><\/path><path d=\"M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z\" transform=\"translate(42)\"><\/path><path d=\"M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z\" transform=\"translate(56)\"><\/path><\/svg><\/div><\/div><div class=\"mv-reviews-reviewcount\">No Ratings<\/div><\/div><\/div>\n\t<!-- This is a button so it inherits theme styles -->\n\t<form class=\"mv-create-print-form\" method=\"get\" target=\"_blank\" action=\"https:\/\/www.cookingmesoftly.it\/en\/wp-json\/mv-create\/v1\/creations\/201\/print\"><button class=\"mv-create-button mv-create-print-button\" data-mv-print=\"https:\/\/www.cookingmesoftly.it\/en\/wp-json\/mv-create\/v1\/creations\/201\/print\">Print<\/button><\/form>\n\t\t\t<\/header>\n\n\t\t\t\t<div class=\"mv-create-ingredients\">\n\t\t<h3 class=\"mv-create-ingredients-title mv-create-title-secondary\">Ingredients<\/h3>\n\n\t\t\t\t\t\t\t\t<div class=\"mv-create-ingredient-group\" data-ingredient-group=\"0\">\n\t\t\t\t\t\t\t\t\t<div class=\"mv-create-ingredient-group-header\">\n\t\t\t\t\t\t<h4>yogurt jelly<\/h4>\n\t\t\t\t\t\t<button type=\"button\" class=\"mv-create-ingredient-group-toggle\" aria-expanded=\"true\" style=\"display: none\">\n\t\t\t\t\t\t\t<span class=\"screen-reader-text\">Toggle ingredient group<\/span>\n\t\t\t\t\t\t<\/button>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<ul class=\"mv-create-ingredient-list\">\n\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"0\" data-ingredient-id=\"16671\">\n\t\t\t\t\t\t\t11.5 oz (330 gr.) plain yogurt\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"1\" data-ingredient-id=\"16672\">\n\t\t\t\t\t\t\ta scant \u00bd cup (95 gr.) superfine granulated sugar\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"2\" data-ingredient-id=\"16673\">\n\t\t\t\t\t\t\t3.5 (7 gr.) gelatin leaves (sheets)\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"3\" data-ingredient-id=\"16674\">\n\t\t\t\t\t\t\t4 tbs (40 gr.) dextrose (or superfine granulated sugar)\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"4\" data-ingredient-id=\"16675\">\n\t\t\t\t\t\t\t3 drops lemon juice\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t<\/ul>\n\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<div class=\"mv-create-ingredient-group\" data-ingredient-group=\"1\">\n\t\t\t\t\t\t\t\t\t<div class=\"mv-create-ingredient-group-header\">\n\t\t\t\t\t\t<h4>Italian Sponge <\/h4>\n\t\t\t\t\t\t<button type=\"button\" class=\"mv-create-ingredient-group-toggle\" aria-expanded=\"true\" style=\"display: none\">\n\t\t\t\t\t\t\t<span class=\"screen-reader-text\">Toggle ingredient group<\/span>\n\t\t\t\t\t\t<\/button>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<ul class=\"mv-create-ingredient-list\">\n\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"0\" data-ingredient-id=\"16676\">\n\t\t\t\t\t\t\t5 medium whole eggs (9 oz - 250 gr.)\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"1\" data-ingredient-id=\"16677\">\n\t\t\t\t\t\t\t\u00be cup + 2 tbs (175 gr.) superfine granulated sugar\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"2\" data-ingredient-id=\"16678\">\n\t\t\t\t\t\t\t1 cup + 2 tbs (150 gr.) cake flour\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"3\" data-ingredient-id=\"16679\">\n\t\t\t\t\t\t\t4 tbs (50 gr.) potato starch\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"4\" data-ingredient-id=\"16680\">\n\t\t\t\t\t\t\tvanilla seeds\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t<\/ul>\n\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<div class=\"mv-create-ingredient-group\" data-ingredient-group=\"2\">\n\t\t\t\t\t\t\t\t\t<div class=\"mv-create-ingredient-group-header\">\n\t\t\t\t\t\t<h4>Strawberries mousse<\/h4>\n\t\t\t\t\t\t<button type=\"button\" class=\"mv-create-ingredient-group-toggle\" aria-expanded=\"true\" style=\"display: none\">\n\t\t\t\t\t\t\t<span class=\"screen-reader-text\">Toggle ingredient group<\/span>\n\t\t\t\t\t\t<\/button>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<ul class=\"mv-create-ingredient-list\">\n\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"0\" data-ingredient-id=\"16681\">\n\t\t\t\t\t\t\t1 cup (250 gr.) strawberries flesh (process fresh strawberries into puree)\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"1\" data-ingredient-id=\"16682\">\n\t\t\t\t\t\t\t5 (10 gr.) gelatin leaves (sheets) \t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"2\" data-ingredient-id=\"16683\">\n\t\t\t\t\t\t\t1 cup + 2 tbs (250 gr.) whipping cream\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"3\" data-ingredient-id=\"16684\">\n\t\t\t\t\t\t\t4.5 oz. (125 gr.) italian meringue\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t<\/ul>\n\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<div class=\"mv-create-ingredient-group\" data-ingredient-group=\"3\">\n\t\t\t\t\t\t\t\t\t<div class=\"mv-create-ingredient-group-header\">\n\t\t\t\t\t\t<h4>Limoncello soaking syrup <\/h4>\n\t\t\t\t\t\t<button type=\"button\" class=\"mv-create-ingredient-group-toggle\" aria-expanded=\"true\" style=\"display: none\">\n\t\t\t\t\t\t\t<span class=\"screen-reader-text\">Toggle ingredient group<\/span>\n\t\t\t\t\t\t<\/button>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<ul class=\"mv-create-ingredient-list\">\n\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"0\" data-ingredient-id=\"16685\">\n\t\t\t\t\t\t\t1\/3 cup + 2 tbs (100 gr.) water\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"1\" data-ingredient-id=\"16686\">\n\t\t\t\t\t\t\t7 tbs + 2 tsp (100 gr.) 70 % liquid sugar \t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"2\" data-ingredient-id=\"16687\">\n\t\t\t\t\t\t\t2 tbs (25 gr.) Limoncello\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t<\/ul>\n\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<div class=\"mv-create-ingredient-group\" data-ingredient-group=\"4\">\n\t\t\t\t\t\t\t\t\t<div class=\"mv-create-ingredient-group-header\">\n\t\t\t\t\t\t<h4>Italian meringue<\/h4>\n\t\t\t\t\t\t<button type=\"button\" class=\"mv-create-ingredient-group-toggle\" aria-expanded=\"true\" style=\"display: none\">\n\t\t\t\t\t\t\t<span class=\"screen-reader-text\">Toggle ingredient group<\/span>\n\t\t\t\t\t\t<\/button>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<ul class=\"mv-create-ingredient-list\">\n\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"0\" data-ingredient-id=\"16688\">\n\t\t\t\t\t\t\t2 cups (400 gr.) superfine granulated sugar \t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"1\" data-ingredient-id=\"16689\">\n\t\t\t\t\t\t\t1\/3 cup + 2 tbs (100 gr.) water  \t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"2\" data-ingredient-id=\"16690\">\n\t\t\t\t\t\t\t1 cup (250 gr.) egg whites, room temperature\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"3\" data-ingredient-id=\"16691\">\n\t\t\t\t\t\t\t\u00bd cup (100 gr. ) superfine granulated sugar   \t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t<\/ul>\n\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<div class=\"mv-create-ingredient-group\" data-ingredient-group=\"5\">\n\t\t\t\t\t\t\t\t\t<div class=\"mv-create-ingredient-group-header\">\n\t\t\t\t\t\t<h4>Extra<\/h4>\n\t\t\t\t\t\t<button type=\"button\" class=\"mv-create-ingredient-group-toggle\" aria-expanded=\"true\" style=\"display: none\">\n\t\t\t\t\t\t\t<span class=\"screen-reader-text\">Toggle ingredient group<\/span>\n\t\t\t\t\t\t<\/button>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<ul class=\"mv-create-ingredient-list\">\n\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"0\" data-ingredient-id=\"16692\">\n\t\t\t\t\t\t\t4 or 5 big strawberries + extra to decorate\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"1\" data-ingredient-id=\"16693\">\n\t\t\t\t\t\t\t6 slices of sponge cake \t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"2\" data-ingredient-id=\"16694\">\n\t\t\t\t\t\t\tchopped pistachios\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"3\" data-ingredient-id=\"16695\">\n\t\t\t\t\t\t\tneutral gelatin glaze for tarts to brush\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"4\" data-ingredient-id=\"16696\">\n\t\t\t\t\t\t\tmelted butter to brush the ring\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t<\/ul>\n\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"mv-create-instructions mv-create-instructions-slot-v2\">\n\t\t<h3 class=\"mv-create-instructions-title mv-create-title-secondary\">Instructions<\/h3>\n\t\t<ol><p>Prepare the pastry ring<br>Brush the outside edges with melted butter.<br>Wrap the pastry ring with cling film around the bottom of the cake ring to seal the ring and set aside.<br>For yogurt jelly<br>Soak gelatin leaves in cold water.<br>Heat a small amount of yogurt in the microwave.<br>Wring gently gelatin sheets to remove excess water, than fold in soften gelatin, stir to combine.<br>Add lemon juice and stir with a small whisk.<br>Add sugar, dextrose and stir to combine.<br>Add the remaining cold yogurt to the mixture, stir to combine and refrigerate 3 to 4 minutes just to set a little.<br>Italian Sponge <br>Heat oven to 350 F - 180&deg; (Fan oven 325 - 170&deg;C).<br>Grease and flour a 8.5-inch (22 cm.) cake pan for later use.<br>In a saucepan, over low-medium heat, heat eggs and sugar until the temperature reaches 113 F - 45&deg;C, mixing constantly with a whisk.<br>Pour the hot mixture in the bowl of a stand mixer fitted with a whisk attachment and whisk<br>on high speed until ribbon stage (thick, shiny and double in volume).<br>Add during the mixing the seeds of vanilla.<br>Sift flour and potato starch.<br>Stop the mixer and fold in sifted flours with a rubber spatula in 2 or 3 batches.<br>Pour the batter into the pan and bake for 30 minutes.<br>While the cake is baking don&rsquo;t open the oven otherwise it will deflate.<br>Let the spnge cool in the oven with the door slightly ajar, until completely cold.<br>Let cool completely before slicing.<br>Italian meringue <br>In a sauce pan, over low heat, combine water and  2 cups of sugar (400 gr.) and begin cooking a syrup.<br>Meanwhile put the egg whites and remaining sugar in the bowl of a stand mixer fitted with a whisk attachment and start whisking on low speed.<br>When the syrup has reached a temperature of 245 F - 118&deg; C increase on medium speed and continue to whisk.<br>Bring the sugar syrup to 251 F - 121&deg; C, then take the pan off the heat  and in a thin, steady stream, carefully drizzle the hot sugar syrup into the egg whites.<br>With the mixer running, increase speed to maximum and continue whisking keep mixing until the bottom of the bowl feels cool to the touch and the meringue has cooled down.<br>Use the amount you need, our pour the meringue in a bowl, cover with baking paper and freeze for a later use.<br><br>Strawberries mousse<br>Soak gelatin leaves in cold water.<br>Whip the cream until soft peaks form and refrigerate.<br>Heat a small amount of strawberries puree in the microwave, than fold in soften gelatin, stir to combine.<br>Add the remaining strawberries puree and stir to combine.<br>Fold strawberries puree into italian meringue into 3 batches: first whisking with a whisk, then mix with a rubber spatula to combine.<br>Pour the strawberries mixture into the whipped cream in 2 batches and mix gently to combine, with a rubber spatula and set aside.<br>Limoncello soaking syrup <br>Mix all the ingredients in a bowl.<br>To assemble the cake<br>Line acetate strip around cake ring.<br>Slice 4 or 5 strawberries 1\/3 inch thick (1 cm.) and place, random, on the bottom of the ring (on clingfilm) and freeze ( I suggest to make the day ahead).<br>Ladle out a layer of yogurt jelly on frozen strawberry and refrigerate for a few minutes to harden a little, but not too much.<br>Pour the strawberries mousse in a pastry bag (no noozle is needed) and pipe &frac12; of the strawberry mousse on yogurt jelly.<br>Cut sponge cake in slices &frac12; inch (1.5 cm.) thick and lay the ones beside the others, to get an even layer.<br>Soak the sponge with Limoncello soaking syrup, and press a little with your fingers.<br>Pipe in the remaining strawberries mousse to cover the sponge cake.<br>Lay othe slices of sponge cake, soak the sponge with Limoncello soaking syrup, press with your fingers and allow to set in the freezer for at least 5 hours or overnight.<br>8 - 12 hours before serving<br>Remove the dessert from the freezer, invert the cake on a serving plate.<br>Brush the top with neutral gelatin glaze (loosen with some drops of water) for tarts. <br>Remove cake ring and acetate strips.<br>Decorate with fresh strawberries and chopped pistachios.<br>Place the cake back to refrigerate to allow the cake bring back to right temperature (as now the cake is still hardened stage).<br>Slice and serve.<br><\/p><\/ol>\t<\/div>\n\t<div class=\"mv-create-notes mv-create-notes-slot-v2\">\n\t\t<h3 class=\"mv-create-notes-title mv-create-title-secondary\">Notes<\/h3>\n\t\t<div class=\"mv-create-notes-content\">\n\t\t\t<p><p>Yogurt gel\u00e9: I suggest you to reduce the amount of the ingredients about 15%.<br \/>The layer is too thick.<br \/>Sponge: Cut sponge cake in slices \u00bc inch (1 cm.) thick and lay the ones beside the others, to get an even layer.<br \/>Using a pastry ring 7 inches in diameter (18 cm.) cut a round disc of sponge cake.<br \/>You can store the sponge wrapped in clingfilm in the freezer for up 1 month. When it is frozen, it is easier to slice.<br \/>Italian meringue: store leftovers in airtight container and freeze. Store up for 15 days.<br \/>You can make 1\/3 of the recipe if do not freeze.<br \/>Strawberries mousse: store leftovers in small glasses, \u00bd cup capacity (125 ml.) and freeze. When they are set, wrap in clingfilm (you will get 2 small glasses). Store up for 1 month.<br \/>liquid sugar <br \/>boiling 4 tbs + 1 tsp (70 gr.) superfine granulated sugar with 2 tbs + 1 tsp (30 gr.) water<\/p><\/p>\n\t\t<\/div>\n\t<\/div>\n\n\t\t<\/div>\n\n\t\t<footer class=\"mv-create-footer\">\n\t\t\t\n<div class=\"mv-create-footer-flexbox\">\n\n\t\t\t<div class=\"mv-create-copy\">&copy; Cooking Me Softly<\/div>\t\n\t<div class=\"mv-create-categories\">\n\n\t\t\n\t\t\n\t<\/div>\n\n\t\n<\/div>\n\t\t<\/footer>\n\n\t\t\n\t\t\t\t<div class=\"mv-create-checklists\" data-creation-id=\"201\"><\/div>\n\t\t\n\t<\/section>\n\n\t\n<p><a href=\"https:\/\/www.cookingmesoftly.it\/wp-content\/uploads\/2015\/06\/giardino3-web.jpg\"><img decoding=\"async\" class=\"alignnone size-large wp-image-3172\" src=\"https:\/\/www.cookingmesoftly.it\/wp-content\/uploads\/2015\/06\/giardino3-web-1024x743.jpg\" alt=\"giardino di fragole\" width=\"840\" height=\"609\"><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Strawberries field: a recipe from the famous italian pastry chef Luca Montersino. (http:\/\/www.eataly.com\/nyc-pastry\/) A layer of soft limoncello sponge cake, a frothy strawberries mousse and a yogurt jelly. A fresh, soft and mouth-watering dessert. Strawberries come from my , but you can buy at the market. Hurry up, because strawberries season is going to end. [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[1761,1244],"tags":[2755,4013,4022,4080,4106,4107,4099,4108,2822,4109,4105,4110,2653],"class_list":["post-3116","post","type-post","status-publish","format-standard","hentry","category-entremets-e-single-servings","category-pastry","tag-cakes-en","tag-dessert-2-en","tag-dolci-2-en","tag-fragole-en","tag-giardino-di-fragole-en","tag-mousse-di-fragole-en","tag-pan-di-spagna-en","tag-sponge-en","tag-strawberries-en","tag-strawberries-field-en","tag-strawberries-mousse-en","tag-torta-en","tag-yogurt-en"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Strawberries field &#8226; Cooking Me Softly<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.cookingmesoftly.it\/strawberries-field\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Strawberries field &#8226; Cooking Me Softly\" \/>\n<meta property=\"og:description\" content=\"Strawberries field: a recipe from the famous italian pastry chef Luca Montersino. (http:\/\/www.eataly.com\/nyc-pastry\/) A layer of soft limoncello sponge cake, a frothy strawberries mousse and a yogurt jelly. A fresh, soft and mouth-watering dessert. Strawberries come from my , but you can buy at the market. Hurry up, because strawberries season is going to end. 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(http:\/\/www.eataly.com\/nyc-pastry\/) A layer of soft limoncello sponge cake, a frothy strawberries mousse and a yogurt jelly. A fresh, soft and mouth-watering dessert. Strawberries come from my , but you can buy at the market. Hurry up, because strawberries season is going to end. 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