Wild Strawberry Honey Jelly
Chef: Michel Trama Restaurant: L'Aubergade Puymirol
Ingredients to serve 4:
To prepare Raspberry Sauce:
100g raspberries
40g sugar
1 teaspoon of lemon juice
To prepare Custard:
45 cl milk
40g flour
5 egg yolks
100g sugar
1/2 vanilla pod
To prepare Honey Jelly:
80g acacia honey
30 drops of Modena's Traditional Balsamic Vinegar
20 cl water
1 vanilla pod
3.2g gelatin
80g wild strawberries
160g Fresh Whipped Cream
Preparation:
Mix all the raspberry sauce ingredients and blend them to a smooth consistency
Sieve and divide into 4 ice cream cups
Place in freezer
Boil milk with the half vanilla pod to make the custard
Beat egg yolks and sugar until until the result is a light yellow colored sauce
Add the flour and pour in half the boiling milk
Mix thoroughly and pour remaining milk into the sauce pan
Cook, stirring constantly over a low flame for 7 minutes
Pour into bowl, cover with film, and place into refrigerator
To prepare Honey Jelly:
Heat the water with vanilla pod and honey
Add 50g of balsamic vinegar
Dissolve Gelatin in cold water and add to the mixture
Mix the custard with your whipped cream
Remove ice cream cups from the refrigerator
Divide up custard, wild strawberries and cover with honey jelly which has just begun to set.
Place in refrigerator for two hours and serve
