Strawberry carpaccio

1. Rinse 400 g strawberries, ½ bunch of mint under cold water and dry with paper towels. Thin out mint or chop coarsely. Hull the strawberries, slice thinly and arrange on 4 dessert plates.

2. Driizzle the strawberries with 1 fresh squeezed orange juice. Garnish with mint leaves, sprinkle with 40 g of granulated sugar and serve chilled

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