Strawberry dessert 

Aardbei met Senchathee, citroenmelisse, mangosorbet en crumble van speculaas.

Straffe Hendrik Tripel aardbei dessert


  • 200 g mango puree   

  • 100 g sugar   

  • 1 dl water   

  • 100 g Sencha tea   

  • 250 g strawberries   

  • 2 sprigs lemon balm   

  • 100 g speculoos   

  • 20 g butter   

  • 20 g flour 


  1. Mix the mango puree with the sugar syrup (100 grams of sugar and 1 decilitre of water) and make it into a sorbet. The mango sorbet can also be purchased.  

  2. Prepare four decilitres of Sencha tea, pass it around and let it cool down.   

  3. Cut the strawberries into cubes and finely chop the leaves of the lemon balm.   

  4. For the crumble of speculaas, mix fine pieces of speculaas with the soft butter and 20 grams of flour.  

  5. Leave it to dry for 40 minutes in the oven at 120 °C.   

  6. Before serving, sprinkle the crumble of speculaas on top of the mango sorbet.