WINE VINEGAR STUFFED STRAWBERRIES
1. Cut the white center out of each strawberry.
2. Bring the vinegar and the sugar to a boil. Add the KAPPA CARRAGEENAN and mix it with a hand blender while continuing to cook for 2 minutes.
3. Draw small quantities of the preparation into a pipette and use the pipette to fill the inside of the strawberries. Refrigerate for 20 minutes.
4. Sprinkle a generous layer of sugar across a plate and place the strawberries on it.