Ingredients
For 10 portions
For the Glacé
150g
Sour cream 20 % fat
20g
Powdered sugar
Pulp from 1 vanilla pod
0.5
Lemon(s), squeezed
50g
QimiQ Classic
For the Espuma
400g
QimiQ Classic, room temperature
150ml
Limoncello lemon liqueur
100ml
Lemon juice
125g
Sugar
125ml
Water
1000g
Strawberries
Powdered sugar
Lemon juice
Limoncello lemon liqueur
Green peppercorns
Preparation
- For the Glacé: add all the ingredients together and mix well. Pour into the Pacojet container and freeze at -18°C for approx. 24 hours. Pacotize.
- For the espuma: whisk QimiQ Classic smooth. Add the Limoncello, lemonade, lemon juice and sugar syrup. MIx well and strain through a fine sieve. Pour into a 1 litre iSi bottle and screw in 2 chargers.
- Chill for at least 4 hours. Shake well before use (head down).
- Marinate the strawberries with the powdered sugar, lemon juice and Limoncello and divide equally into 10 dessert glasses. Arrange one ball of sour cream glacé on the strawberries, sprinkle with green pepper and top with the espuma.
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