Macerated Strawberry Gelée

Name: Macerated Strawberry Gelée
Yield: Yield about 3 kg / 6 lb 9.82 oz
Ingredients: 38 g / 1.34 oz balsamic vinegar; 2 kg / 4 lb 6.55 oz water; 500 g / 1 lb 1.64 oz sugar; 8 vanilla pods, split and scraped; 100 g / 3.53 oz sugar; 500 g / 1 lb 1.64 oz fresh strawberries, trimmed; 24 gelatin sheets

Preparation info

Difficulty
Medium

Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

About

Ingredients

Macerated Strawberries

500 g / 1 lb 1.64 oz fresh strawberries, trimmed

Dessert
Gluten-free

Method

For the Macerated Strawberries: Trim the stems off the strawberries. Toss in the sugar to coat. Add the balsamic vinegar. Let macerate until the sugar has dissolved and formed a syrup, about 2 hours.
Remove the strawberries from of the liquid and pat dry. Reserve under refrigeration until needed.
For the Vanilla Gelée: Combine the vanill