Strawberry Gelato with Toasted Brioche Croutons and 50-Year-Old Balsamic Vinegar



  • 300 g / 10.58 oz Macerated Strawberries
  • 300 g / 10.58 oz Strawberry Gelato
  • 100 g / 3.53 oz Toasted Brioche Croutons
  • 50 g / 1.76 oz 50-year-old balsamic vinegar



  1. Place a 3.75-cm / 1.5-in ring cutter at the center of the bowl (or desired vessel). Spoon 30 g / 1.06 oz of the macerated strawberries inside the ring. Pat them down with the spoon into a single layer.
  2. Scoop a medium quenelle (30 g / 1.06 oz) of the gelato on top of the strawberries. Remove the ring.
  3. Serve immediately.
  4. The brioche croutons and the balsamic vinegar will be served tableside. Make sure they are set up and ready before service. Spoon 1 tablespoon of croutons on top of the quenelle (about 10 g / .35 oz) and 1 teaspoon of balsamic vinegar (about 5 mL) on top of the quenelle.

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