> Recipes > Strawberry

Assiette of strawberries with balsamic vinegar ice cream

Assiette of strawberries with balsamic vinegar ice cream

Assiette of strawberries with balsamic vinegar ice cream

PT2H30M

Why not try?

1
To begin, prepare the balsamic vinegar ice cream. Add the milk to a pan and bring to the boil. Meanwhile, whisk the eggs, sugar and Trimoline together in a bowl. Gradually whisk the milk into the egg mix, then pour back into the pan and cook to 85°C, stirring continuously. Pass the mix through a fine sieve
  • 480g of milk
  • 5 egg yolks
  • 120g of caster sugar
  • 5g of trimoline
2
Add the cream and vinegar and leave in the fridge overnight, to allow the flavours to develop. Churn in an ice cream maker, then store in the freezer
  • 120g of double cream
  • 60g of balsamic vinegar, 8 years old
3
To make the strawberry powder for the meringue, thinly slice the strawberries and place in a dehydrator until completely dry. Grind into a powder and keep in an airtight container until required
  • 10 strawberries, firm
4
Preheat the oven to 78°C
5
To make the meringue base, whisk the egg whites and caster sugar until stiff peaks form, then slowly add the remaining sifted cornflour and icing sugar until well combined
  • 32g of egg white
  • 25g of caster sugar
  • 22g of icing sugar
  • 1.5g of cornflour
6
Spread the mixture onto a non-stick baking mat to create a 2mm thick layer, then dust with the strawberry powder. Cook in the oven for 90 minutes until crisp, then leave to cool before snapping into rough pieces
7
To make the strawberry jelly, add all of the ingredients - except the gelatine - to a large metal bowl and cover tightly with cling film. Place over a pan of simmering water for 1 1/2 hours, topping up the pan as necessary. Pass the contents of the bowl through a fine strainer lined with muslin into a measuring jug to extract the clear juice. Mix in the sheets of softened gelatine leaves, using the ratio of 8 sheets:1 litre of juice. Set in a flat tray in the fridge
  • 1000g of strawberries, very ripe
  • 1/2 lemon, zest and juice
  • 100ml of stock syrup, 50/50
  • 50ml of water
  • 8 gelatine leaves, softened
8
To make the strawberry purée for the marshmallows, cook the strawberries and sugar together over a medium heat until the sugar dissolves and the strawberries soften. Blend thoroughly to make a smooth purée and pass through a fine strainer. Set aside and allow to cool
  • 250g of strawberries
  • 25g of sugar
9
To make the marshmallows, add the sugar, water and glucose to the pan and bring to the boil. Continue to boil until the mixture reaches 130°C
  • 190g of water
  • 625g of caster sugar
  • 85g of glucose
10
In a mixer with a whisk attachment, beat the egg whites until soft peaks form and pour the hot sugar mixture into the eggs in a very slow, steady stream. Continue to whisk until the mix has tripled in volume and cooled to a lukewarm temperature
  • 107g of egg white
11
Sift the cornflour into a bowl with the sugar and dust a tray evenly with the mix. Add the gelatine and 180g of the strawberry purée to the marshmallow mix, stir though until combined and pour into the tray. Dust the top with some more cornflour and sugar and freeze for 24 hours. Cut and keep in the freezer
  • caster sugar
  • cornflour
  • 30g of gelatine leaves, softened
12
To make the strawberry macaroons, whisk the egg whites. Once soft peaks form, add the caster sugar in 3 additions. Continue to whisk until stiff peaks form and add the food colouring. Combine the almonds and icing sugar in a separate bowl, then fold into the meringue
  • 100g of egg white
  • 100g of caster sugar
  • red food colouring, powder
  • 150g of icing sugar, sieved
  • 125g of ground almonds, sieved
13
Preheat the oven to 135°C/gas mark 1
14
Using a 1cm plain nozzle, pipe 2.5cm circles of the macaroon mix onto non-stick paper and leave to sit at room temperature for 30 minutes to form a thin skin. Then, transfer to the oven and bake for 15 minutes until crisp. Remove, allow to cool and store in an airtight container
15
To make the strawberry conserve, bring the blended strawberries to the boil and add the sugar and pectin. Continue to boil for 5 minutes, then stir in the lemon juice. Pour into a tray and leave to cool in the fridge
  • 500g of strawberries, blended to a smooth purée
  • 300g of caster sugar
  • 15g of pectin
  • 25g of lemon juice
16
Use half of the conserve for filling the macaroons and blitz the remainder. Store in a squeezy bottle
17
Remove the marshmallow pieces from the freezer 15 minutes before serving
18
To assemble the dish, sandwich the conserve between the macaroon halves and place 2 on each plate. Garnish with a selection of the meringue, marshmallow and jelly, finishing with halved fresh strawberries and a generous scoop of the ice cream
  • strawberries

Want more recipes like this delivered to your inbox?

Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.

Thanks for subscribing

We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.

Ingredients

Metric

Imperial

Balsamic vinegar ice cream

  • 60g of balsamic vinegar, 8 years old
  • 480g of milk
  • 5 egg yolks
  • 120g of caster sugar
  • 5g of trimoline
  • 120g of double cream

Strawberry powder (for the meringue)

Strawberry meringue

Strawberry jelly

Strawberry purée (for the marshmallow)

Strawberry marshmallow

  • 625g of caster sugar
  • 190g of water
  • 85g of glucose
  • 107g of egg white
  • 30g of gelatine leaves, softened
  • caster sugar
  • cornflour

Strawberry macaroon

Strawberry conserve

To serve

Comments ()

Assiette of strawberries with balsamic vinegar ice cream

 
Order by
...   ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

Be the first to leave a comment on this page...
...   ...