‘Strawberry Shortcake’, Balsamic Ice Cream

Name: ‘Strawberry Shortcake’, Balsamic Ice Cream
Yield: Serves 6
Ingredients: 500 g/1 lb2 oz ripe strawberries; 250 ml/9 floz/1 cup cream; 1 vanilla bean; 250 ml/9 floz/1 cup balsamic vinegar; 85 g/3½ oz/½ cup sugar; 250 ml/9 floz/1 cup milk; 50 g/2 oz/½ cup icing (confectioners’) sugar, plus extra for dusting; milled black pepper; 50 ml/2 floz/¼ cup balsamic vinegar; 6 medium egg yolks; 100 ml/4 floz/½ cup strawberry coulis; 25 g/1 oz/¼ cup icing (confectioners’) sugar; a few small sprigs of mint; 50 g/2 oz/⅓ cup glucose syrup; 30 g/1 oz/⅓ cup rice flour; 100 ml/4 floz/½ cup cream; 1 small box wild strawberries; 240 g/8½ oz/2¼ sticks butter; 110 g/4 oz/⅔ cup sugar, plus 20 g/¾ oz/1½ tbsp extra, for sprinkling; 250 g/9 oz/2 cups cake flour

Preparation info

Serves
6

Difficulty
Medium

Appears in

Formulas for Flavour

By John Campbell

Published 2001

About

Strawberry shortcake is an American classic that tends to be associated with home cooking. This version is very light and full of flavour. The main change to the traditional recipe is that the shortcake is not heavy but a sablé-style biscuit that melts in the mouth. The mixture given here could also be used to make cookies. Macerating the strawberries draws out their full flavour and adding pepper gives them an intriguing bite.

Ingredients

Dessert
Baking
ice cream
Vegetarian

Ingredients

Method