Grilled Strawberries with Goat Milk Foam and Modena Balsamic Vinegar

By corlear

Ingredients

• For the Modena balsamic vinegar reduction:
• 1/3 cup Modena balsamic vinegar
• 1 tbsp glucose
• For the goat milk foam:
• 1 cup goat milk
• 1 1/2 cup single cream (30% fat)
• 1 1-pint ISI foaming canister
• 1 N|2O cartridge
• For the strawberries:
• 6 strawberries (each weighing 1 oz)
• To finish:
• Maldon salt
• freshly ground black pepper
• virgin olive oil

Details

Servings 4

Preparation

Step 1

For the Modena balsamic vinegar reduction:
1. Mix the vinegar and the glucose together and then reduce.
2. Reduce over a low heat until you have a thick sauce with the consistency of liquid caramel. Strain and pour into a baster.

For the goat milk foam:
1. Strain the milk and cream and fill the canister using a funnel.
2. Foam and leave to rest in the fridge for 2 hours.

For the strawberries:
1. Clean and cut the strawberries lengthwise down the middle.

Final Steps & Preparation:
1. Quickly grill the strawberries on the cut, flat side.
2. Empty part of the canister in a bowl (for 12 quenelles).
3. Place 3 quenelles of milk foam in three corners of a square dish. Place half a strawberry in front of each milk quenelle.
4. Season the strawberries with salt and pepper and drizzle zigzags of the reduction over the strawberry and the milk foam.