Strawberry soup with marsala Sabayon and crumble to Sichuan Pepper. I'd love if it was my idea, but I simply replicated a masterpiece of maestro Maurizio Santin, with whom I had the pleasure of spending three hours of pastry at Gambero Rosso. I ventured to replace the port, He used both for ice cream for both the soup, the Marsala, of which are virtually addicted’ from good siciliana. The dessert is a disarming simplicity, It tastes of contrasts: the acidity of strawberries against the sweetness of Parfait, the ice cream warm against the cold soup. And then Mint fresh. Looks great, the only trick is to serve him extremely quickly because, Obviously, the ice cream melts.
Ingredients for 6 people:
for strawberry soup
- 600 grams of fresh strawberries (and 12 strawberries for the garnish)
- 35 grams of butter
- 70 grams of caster sugar
- 50 grams of Marsala
- fresh mint as required
for the crumble
- 100 grams of flour
- 100 grams of brown sugar
- 80 grams almond flour
- 80 grams of butter
- Sichuan Pepper as required
for eggnog ice cream (to be prepared at least 24 hours in advance)
- 60 grams of egg yolks
- 100 grams caster sugar
- 150 grams of Marsala
- 150 grams of cream
For ice cream, You must be prepared at least the day before: put the yolks in a bowl, pour the Marsala into a casserole, Add the sugar and bring to a boil: boiling 3 minutes and then pour in the Marsala calculate hot flush on the egg yolks by operating the electric mixer or the planetary. I used the whips and I shake for 35 minutes to get the right consistency and volume of egg yolks, If you have the planetary proceedings obviously take long but much less. Whip the cream and add it to the mixture mixing with rotating movements toward each other to obtain a homogeneous mixture and pour it into silicone molds that you prefer (best if small).
For the crumble: work all ingredients together until mixture is smooth, leave to rest for an hour in the refrigerator and in the meantime, preheat the oven to 180 degrees static. Cover a baking sheet with parchment paper and crumble the mixture. Bake up to staining (about 15 minutes).
For strawberry soup: wash the strawberries and cut each into 4 wedges, heat the butter in a non-stick frying pan, combine the strawberries, the Mint and then sugar, Finally add the Marsala and cook until the liquid becomes slightly syrupy. Allow to cool for a few minutes.
Assembling the cake: pour into holsters Strawberry soup, put on ice cream and sprinkle with crumble, Finally garnish with fresh strawberries and a sprig of mint.
THE PAIRING: We do not recommend drinking a wine during a tasting of this cake, which we believe deserves to not be ' disturbed ', much is balanced in and of itself. Then, We recommend to drink after finishing the scope. I'm used, in particular, the combination we choose is a sweet red wine and sparkling of Piedmont: a Brachetto d'acqui Docg produced by Neirano Cellars, with its unmistakable fragrances of rose, that goes well with fresh fruit like strawberries. But more than a match, In this case, It's a meditation wine.