Pulled Sugar Strawberry

Adapted by StarChefs.com
September 2013
Yield: 2 dozen strawberries

INGREDIENTS:

Sugar Strawberries
1 kilogram sugar
400 grams cold water
Strawberry-red food coloring
200 grams glucose syrup
4 grams cream of tartar,diluted with water
Raw granulated sugar
Sugar Ribbons
250 grams sugar
100 grams - cold water
50 grams glucose syrup
1 gram cream of tartar,diluted with wtaer
Strawberry Sorbet
simple syrup
1 pound strawberries,puréed, strained through chinois
ascorbic acid or lemon juice
xanthum gum
To Assemble and Serve
micro lemon balm
micro sorrel

METHOD:

For the Sugar Strawberries:

In a large, heavy saucepan, combine sugar and water and bring to boil. Add color, glucose, and cream of tartar and cook until mixture reaches 160ºC. (Brush sides of pot with a clean wet brush to prevent crystals.) Remove from heat and cast mixture on granite work surface lined with a silicone mat. Cool. With ring mold, punch or cut small rounds from cooled sugar mixture. Reserve scraps for Sugar Ribbons. Utilizing a heat lamp to make rounds soft and pliable, fold raw granulated sugar into the rounds to give them the appearance of seeds on the skin of a strawberry. Using a sugar air pump, pump air into a small piece of the “seeded” sugar while stretching out to a tip, gently forcing sugar into a strawberry shape. Make sure to keep the sugar very thin. Cool under a fan. Torch the tip of a metal canola tube to melt a small hole in the wide end of the strawberry. Cool completely. Store in airtight container with limestone desiccant.

For the Sugar Ribbons:

In a large, heavy saucepan, combine sugar and water and bring to boil. Add glucose and cream of tartar and cook until mixture reaches 160ºC. (Brush sides of pot with a clean wet brush to prevent crystals.) Remove from heat and cast mixture on granite work surface lined with a silicone mat. Cool. Take one small, thin length of sugar and one small, thin length of reserved red sugar from Sugar Strawberry and connect them under heat lamp. Stretch out connected length of sugar lengthwise and stick ends together. Curl ribbons around canola tube and cool completely. Repeat with remaining sugar. Store in airtight container with limestone desiccant.

For the Strawberry Sorbet:

Add simple syrup to strawberry until mixture registers 30 Brix. Add ascorbic acid or lemon until pH reads 3.0. Blend in 1 percent xanthan by weight of strawberry mixture and transfer to ice cream machine. Freeze according to manufacturers instructions.

To Assemble and Serve:

Fill pastry bag with Strawberry Sorbet and pipe into Sugar Strawberries. Top with lemon balm and sorrel. Garnish with Sugar Ribbons.