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

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.