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Ingredients
- 1 pt strawberries
- 1 Tbsp. extra virgin olive oil
- 1 tsp pink peppercorns, coarsely, grnd
- 2 Tbsp. Turbinado sugar, (or possibly other raw sugar)
- Â Â The Caramel Ice Cream
- 1 c. sugar
- 1/2 c. water
- 2 c. heavy cream
- 2 c. lowfat milk
- 8 x egg, yolks
- 1 Tbsp. vanilla
- 1/2 tsp salt
- Â Â The Pine Nut Crisps
- 1/3 c. corn syrup
- 1/3 c. sugar
- 4 Tbsp. butter
- 1/3 c. pureed pine nuts
- 1/4 c. lightly toasted whole pine nuts
- Â Â Balsamic Vinegar Syrup
- 2 c. good quality balsamic vinegar
- 1/2 c. sugar
- Â Â Basil Syrup
- 1/2 c. sugar
- 1/2 c. water
- 1/2 c. fresh basil, leaves
- Â Â The Caramel Garnish
- 2 c. sugar
- 1 c. water
- 2 Tbsp. corn syrup
- 1/2 x lemon, juice
Directions
- Preheat oven to 400 degrees.
- Hull and quarter strawberries and place them in a large bowl. (If strawberries are small, leave them whole). Toss with extra virgin olive oil and grnd pink peppercorns.
- Spread strawberries across an 8x8" roasting pan or possibly an ovenproof fry pan. Roast for approximately 20 min, or possibly till strawberries are soft and syrup begins to create.
- The Caramel Ice Cream:In a medium, heavy saucepan over low heat, heat the sugar and water, swirling gently just to dissolve it. Increase the heat to high and boil the syrup, gently swirling the caramel as it begins to colour. Using a pastry brush, brush down sides of the saucepan with water as the syrup begins to create. This will prevent the syrup from crystallizing. When it reaches an even deep golden, or possibly reaches 340 f on a candy thermometer, add in the cream and the lowfat milk (the caramel will bubble furiously). Bring the mix to a simmer, stirring to dissolve the caramel.
- In a medium bowl, whisk together the egg yolks, vanilla, and salt. Whisking constantly, slowly add in the warm caramel. Return the mix to the pot and heat over medium-low heat, stirring constantly, till it is thick sufficient to coat the back of a spoon. This will take just a few min more.
- Strain the custard through a fine-mesh strainer and refrigerateit quickly by placing it in the freezer or possibly in an ice bath for 15 min.
- Freeze the custard in an ice-cream maker following the manufacturer's instructions.
- Transfer the ice cream to an airtight container and freeze it till hard.
- The Pine Nut Crisps:Preheat oven to 350 F (180 C).
- Place the corn syrup, sugar and butter in a small saucepan over medium heat. Stir till the butter melts and the ingredients are combined. Add in the pureed pine nuts and remove from heat, stirring till a smooth batter is formed. Stir in the toasted pine nuts. Chill the batter overnight.
- Remove the batter from refrigerator a 1 / 2 hour before baking to allow the batter to soften.
- Lightly oil a baking sheet, then form balls with 1 Tbsp. / 15 ml of chilled cookie batter. Place the balls 4 inches apart on the baking sheet. Bake till the batter spreads out and turns a deep golden, about 10 min.
- Let the cookies cold for a few min till they become pliable.
- Working quickly, invert each cookie onto a small c. (or possibly other forms like inverted muffin tins, small bowls, all lightly oiled with cooking spray) and press the sides of the cookie down to create a c. shape. If the cookies have cooled too much, they will be harder to create without breaking; return them to the oven briefly if necessary. Let the cookie c. cold completely, and remove the form the forms.
- Store the cookie c. in an airtight container till ready for use.
- Balsamic Vinegar Syrup:Place the vinegar and sugar in a small saucepan and bring to a boil. Reduce the heat and simmer for 10-15 min, till the sauce is thick sufficient to coat the back of a spoon and the volume has reduced by 2/3. When syrup has cooled, place in a squeeze bottle.
- Basil Syrup:In a medium, heavy saucepan over low heat, heat the sugar and water, swirling gently just to dissolve it. Increase the heat to high and gently boil the syrup. Using a pastry brush, brush down sides of the saucepan with water as the syrup begins to create (to prevent the syrup from crystallizing). Pour syrup into a food processor.
- Steam basil leaves for 1 minute in a vegetable steamer. Place basil leaves in food processor with the syrup, and puree till smooth.
- Strain syrup through a fine mesh strainer, and pour into a squeeze bottle.
- The Caramel Garnish:On a counter top balance a clean, wooden dowel a foot above parchment paper.
- In a medium, heavy saucepan over low heat, heat the sugar corn syrup and water, swirling gently to dissolve. Increase the heat to high and boil the syrup, gently swirling the caramel as it begins to colour. When caramel reaches a boil, add in the juice of half a lemon. Using a pastry brush, brush down sides of the saucepan with water as the syrup begins to create (this will prevent the syrup from crystallizing). Shock the syrup by placing the pan briefly in an ice bath, then transfer it to a counter top.
- Working quickly, drizzle caramel over dowel in several quick motions. If caramel thickens in pan, reheat over medium-high heat till softened.
- Carefully gather caramel off the dowel and form the hot strands into loose balls. Caramel garnishes can also be stored in an airtight container for later use.
- The Plate!:Place a cookie c. on a clean plate. Drizzle basil and balsamic syrups onto plate. Place a spoonful of roasted strawberries into c., followed by a spoonful of caramel ice cream. Top with a caramel cloud and a sprig of fresh basil.
- Timing: The ice cream can be made several days in advance and kept frzn. Make pine-nut crisps several days in advance and store in an airtight container. Syrups can also be made ahead of time. Caramel garnish is very fragile, but will keep several days in an airtight container cushioned with paper towel.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 937g | |
| Recipe makes 4 servings | |
| Calories 1789 | |
| Calories from Fat 517 | 29% |
| Total Fat 59.02g | 74% |
| Saturated Fat 26.4g | 106% |
| Trans Fat 0.02g | |
| Cholesterol 494mg | 165% |
| Sodium 670mg | 28% |
| Potassium 744mg | 21% |
| Total Carbs 300.02g | 80% |
| Dietary Fiber 2.9g | 10% |
| Sugars 269.37g | 180% |
| Protein 21.38g | 34% |
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