Strawberries With Parmesan Water-Ice

By corlear

Ingredients

• For the strawberries:
• 5 3/4 1-oz strawberries
• For the parmesan juice:
• 7 oz Reggiano parmesan
• 1 cup water
• For the Parmesan water-ice:
• 3/4 cup parmesan juice (see previous step)
• 1/2 sheet gelatin (previously rehydrated in cold water)
• For the garnish:
• Maldon salt
• freshly ground black pepper
• Virgin olive oil

Details

Servings 10

Preparation

Step 1

For the strawberries:
1. Wash the strawberries and remove the stalks.
2. Cut the strawberries vertically down the middle to obtain 2 symmetric pieces.

For the parmesan juice:
1. Roughly cut the parmesan into small pieces.
2. Put the water into a saucepan and add the pieces of parmesan once the water has come to the boil
3. Stir until the parmesan dissolves. Remove from the heat and leave to stand for 15 min.
4. Press the parmesan paste through a sieve to extract all the liquid and throw away the parmesan paste
5. Season to taste

For the Parmesan water-ice:
1. Heat ¼ cup of infusion and melt the gelatin. Add the rest of the juice.
2. Put the parmesan juice in a dish, making sure that the mixture is not more than ½" thick.
3. Cover hermetically and leave the mixture to thicken and freeze at a temperature of between -36º and -50ºF for approximately 3 hours.

Finishing Touches & Presentation:
1. Use a spatula to roughen up the surface of the parmesan water ice.
2. Put 1/2 a strawberry with the cut side upwards in each spoon in such a way that it occupies half the spoon.
3. Put the water-ice in the other half of the spoon. Put the same volume of water-ice as the volume of the strawberry.
4. Season with the Maldon salt and pepper and add the oil.