Creme Celeste With Balsamic Strawberries Recipes

STRAWBERRIES WITH BALSAMIC VINEGAR

Steps:

• Thirty minutes to an hour before serving, combine the strawberries, balsamic vinegar, sugar, and pepper in a bowl. Set aside at room temperature.
• Place a serving of the strawberries in a bowl with a scoop of ice cream on top and dust lightly with lemon zest.

STRAWBERRIES WITH BALSAMIC VINEGAR

Steps:

• Place strawberries in a bowl. Drizzle vinegar over strawberries, and sprinkle with sugar. Stir gently to combine. Cover, and let sit at room temperature for at least 1 hour but not more than 4 hours. Just before serving, grind pepper over berries.

CREME CELESTE

Steps:

• 1. Combine sugar and cream in a saucepan and cook until sugar is dissolved. Soften gelatin in cold water and stir into cream mixture. When gelatin is thoroughly dissolved beat in sour cream with a wire whisk. Beat only until mixture is thoroughly blended and smooth. Flavor with kirsch.
• 2. Pour into lightly oiled 2 cup mold or you can use custard cups or ramekins. Chill for 4 hours then unmold and serve with your favorite fruit.

STRAWBERRY HONEY BALSAMIC WITH BLACK PEPPER ICE CREAM

Steps:

• Strawberry puree:
• Spread the strawberries out evenly on the lined sheet pan and drizzle them with the honey. Bake for 15 minutes. Stir the berries and continue baking until they just barely begin to caramelize and get a little bit of roasted color to them, about 20 minutes more. Remove the sheet pan from the oven and let them sit until they're cool enough to handle. Transfer the berries to a blender along with the yummy sticky stuff on the parchment paper and puree to make a smooth sauce. Chill in the fridge until cold.
• Store the puree in the fridge for up to 2 weeks or in the freezer for up to 3 months.
• Ice cream base:
• Combine the sugar, dry milk, and xanthan gum in a small bowl and stir well.
• Pour the corn syrup into a medium pot and stir in the whole milk. Add the sugar mixture and immediately whisk vigorously until smooth. Set the pot over medium heat and cook, stirring often and adjusting the heat if necessary to prevent a simmer, until the sugar has fully dissolved, about 3 minutes. Remove the pot from the heat.
• Add the cream and whisk until fully combined. Transfer the mixture to an airtight container and refrigerate until well chilled, at least 6 hours, or for even better texture and flavor, 24 hours. Stir the base back together if it separates during the resting time. The base can be further stored in the fridge for up to 1 week or in the freezer for up to 3 months. (Just be sure to fully thaw the frozen base before using it.)
• Ice cream:
• In a bowl, combine the strawberry puree, vinegar, and black pepper with the ice cream base. Whisk as needed to get everything completely incorporated into the base. Pour the mixture into an ice cream maker and turn on the machine. Churn just until it has the texture of soft-serve.
• Stir the jam with a fork to loosen it. Quickly alternate spooning layers of the mixture and dollops of the jam in freezer-friendly containers.
• Cover with parchment paper, pressing it to the surface of the ice cream so it adheres, then cover with a lid. It's okay if the parchment hangs over the rim. Store it in the coldest part of your freezer (farthest from the door) until firm, at least 6 hours. It will keep for up to 3 months.

STRAWBERRY, BLACK PEPPER AND BALSAMIC ICE CREAM

Steps:

• In a medium saucepan, mix 1 cup of the cream with the milk, 3/4 cup sugar, and a pinch of salt. Warm the cream mixture over medium-high heat, stirring occasionally, until the sugar dissolves and tiny bubbles begin to form around the edge of the pan, 3 to 4 minutes.
• Stir in the black peppercorns. Cover, remove from the heat, and let sit for 1 hour. Taste and let sit longer if you want a stronger flavor.
• Prepare an ice bath by filling a large bowl with several inches of ice water. Set a smaller metal bowl (one that holds at least 1-1/2 quarts) in the ice water. Pour the remaining cup of cream into the inner bowl (this helps the custard cool quicker when you pour it in later). Set a fine strainer on top. Whisk the egg yolks in a medium bowl.
• Rewarm the cream mixture over medium-high heat until tiny bubbles begin to form around the edge of the pan, 1 to 2 minutes. In a steady stream, pour half of the warm cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling.
• Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof rubber spatula until the custard thickens slightly (it should be thick enough to coat the spatula and hold a line drawn through it with a finger), 4 to 8 minutes. An instant-read thermometer should read 175° to 180°F at this point. Don't let the sauce overheat or boil, or it will curdle. Immediately strain the custard into the cold cream in the ice bath. Press firmly on the black peppercorns in the strainer with the spatula to extract as much flavor as possible.
• Cool the custard to below 70°F by stirring it over the ice bath. Puree strawberries with the 1/2 cup sugar. Stir the strawberry puree, balsamic vinegar, and vanilla extract into the cooled custard.
• Refrigerate the custard until completely chilled, at least 4 hours. Then freeze the custard in your ice cream maker according to the manufacturer's instructions. Transfer to an air-tight container, and freeze for at least 4 hours or up to 2 weeks.

STRAWBERRY AND BALSAMIC HOMEMADE GELATO

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone non-stick mat that is larger than the tray to prevent juice from spilling onto the tray.
• Combine strawberries, 1/4 cup sugar, and balsamic vinegar in a bowl; toss gently to coat. Transfer to the baking sheet, scraping down the bowl with a spatula to ensure all the liquid is included.
• Bake in the preheated oven for 30 minutes. Remove from oven and set aside to cool, about 30 minutes.
• Transfer cooled strawberries and all juice to the bowl of a food processor. Add remaining 1/4 cup sugar and cream; mix until smooth.
• Pour strawberry mixture into an ice cream maker and freeze according to manufacturer's instructions until it reaches the creamy texture of a gelato, 40 to 45 minutes. Serve immediately.

STRAWBERRIES WITH BALSAMIC BLACK PEPPER

Steps:

• Rinse, hull , and slice the strawberries
• Place the sliced berries in a medium nonreactive bowl (such as a glass bowl).
• Sprinkle the berries with the sugar and balsamic vinegar, and toss gently to coat.
• Allow the berries to macerate in the vinegar and sugar mixture for about 15 minutes.
• Add 4 to 5 grinds of coarse black pepper to the berries, and toss to coat.
• Allow the flavors to blend about 5 minutes more before serving.

CREME CELESTE WITH BALSAMIC STRAWBERRIES

Steps:

• Soak unflavored gelatine in warm water unti softened. Heat cream until small bubbles form at surface. Remove from heat. Whisk in sugar and salt . Whisk in gelatin until thoroughly incorporated. Whisk in yogurt until the mixture is smooth. Taste for sweetness. Oil a six cup mold or pudding basinwith unflavored oil or almond oil Fill with cream mixture. Refrigerate until firm yet trembly. Meanwhile hull 1-1/2 pints of strawberries. Halve if large otherwise leave whole. Drizzle balsamic over strawberries. Allow to macerate at room temperature. Unmold creme on flat platter by quickly dipping in basin of hot water. Surround with strawberries and juices. Garnish with mint if desired