Strawberry season is just around the corner, so keep this recipe close at hand. The combination of the sweetness of the strawberries with the tang of balsamic is addictive, be warned!
Ingredients: (makes 4 servings)
Wash and cut the strawberries, seasoning the fruit with the
50 ml olive oil
30 ml balsamic vinegar
1.5 pieces gelatine leaves (suggest where to find these)
Heat the sugar and water, infusing the basil. Heat the cream and add the dissolved gelatine Mix everything and filter, put into a siphon and load with two gas cartridges. Cool in the refrigerator for two hours.
10gm glucose syrup
150gm strawberry puree
3gm balsamic vinegar
15gm red pepper juice
Mix whole peppers to obtain a juice, mix all ingredients and heat. Process in an ice-cream maker and keep in the freezer.
Pickled Red Peppers
100gm red peppers
Make a julienne of the red pepper (i.e. cut into short thin slices). Heat the water and sugar. Put all together in a vacuum pack (really?) and cook in a 60°C immersion heater. A saucepan on a very low heat can be used if no immersion heater is available.
Fresh basil leaves