Cured Strawberries, Strawberry Ice Cream And Amaretti Biscuits
Enjoy a delightful and refreshing treat with this Strawberry Ice Cream and Balsamic Strawberries recipe. Indulge in a smooth and creamy strawberry ice cream paired with fresh English strawberries marinated in a sweet and tangy balsamic vinegar mixture. Topped with crumbled amaretti biscuits for a delicious crunch and garnished with basil cress for a pop of flavor, this dessert is a perfect balance of sweet and tangy goodness in every bite.
— Constant Cookbook
Ingredients
- 500ml/18fl oz strawberry
- 225g/8oz caster sugar
- 500ml/18fl oz single cream
- 2 tsp basil cress
- 200g/7oz English strawberries
- 10g demerara sugar
- 2g basil
- 20g/¾oz aged balsamic vinegar
- 6 amaretti
Instructions
- For the ice cream, mix the purée with the sugar and then stir in the cream.
- Place the mixture in an ice cream machine and churn according to manufacturerâs instructions until frozen.
- For the strawberries, cut the strawberries in half and sprinkle with the sugar, basil and balsamic vinegar.
- Gently mix to coat the strawberries in the mixture and leave for 20 minutes, or until you see the strawberries start to soften and cure in the sugar and vinegar.
- To serve, divide the strawberries and the liquid into two bowls.
- Scoop over the strawberry ice cream, sprinkle with the crumbled amoretti biscuits and garnish with the basil cress.
Yield
Serves 2
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