Recipe by Andrea Berton: Fruit and vegetable salad with strawberry sorbet
Ingredients for 2 people
- 2 liters of water
- 400 g of sugar
- 1 vanilla bean
- 2 star anise
- 1 cinnamon stick
- 2 lemongrass stalks
- 10 mint leaves
- 10 verbena leaves
- 10 basil leaves
- Zest of 1 orange
- Zest of 2 lemons
- 2 g of jota
Procedure
Bring the water and sugar to a boil, turn off the heat and add the dried spices. Allow to cool and add the fresh spices and orange and lemon zest. Leave to infuse for 24 hours. Strain.
Weigh 500 g of liquid and add the jota. Bring to a boil and pour into a container. Cool and keep at +4°C.
Fruit and vegetables
- 1 mango
- 1 pineapple
- 1 melon
- 2 stalks of celery
- 1 carrot
- 1 green zucchini
- 1 lime 10 g ginger juice
Procedure
Cut the fruit and vegetables into brunoise. Blanch the carrot, zucchini, and celery (all separately) and cool in ice water. Drain the water and pour everything into a bowl. Add the infusion gelatin, lime zest, and ginger juice.
For the strawberry ice cream
- 400 g strawberry pulp
- 303 ml water
- 3 g stabilizer
- 42 g dextrose
- 50 g glucose
- 174 g sucrose
Procedure
Emulsify all the ingredients and stir until smooth. Place in a container and store at -14°C.
For the red fruit coulis
- 200 g wild strawberries
- 200 g raspberries
- 500 g blueberries
- 500 g strawberries
Procedure
Pour all the ingredients into the hotmix and blend well. Pass through a chinois and place in a container at +4°C.
Dish composition
Place the red fruit coulis at the base of the plate. Add the fruit and vegetables, 6 wild strawberries, 3 raspberries, and 4 blueberries. Add a quenelle of strawberry sorbet and honey cress sprouts. Finish in the dining room by pouring the infusion.
