Strawberries and Cornflakes: Cornflake Custard, Strawberry-Yogurt Ice Cream, and Marinated Petite Strawberries

Adapted by
December 2010
Yield: 4 Servings


Strawberry Ice Cream
500 grams milk
17 grams low acyl gellan gum
500 grams strawberry purée (10% sugar)
500 grams Greek yogurt
200 grams dark agave nectar
8.5 grams salt
Cornflake Milk
250 grams cornflakes
1.5 kilograms milk
Cornflake Custard
150 grams granulated sugar
92 grams egg yolks
6.18 grams iota carrageenan
0.78 grams kappa carrageenan
3 grams salt
300 grams heavy cream
Strawberry Caramel
200 grams granulated sugar
500 grams cleaned and sliced strawberries
Strawberry Jelly Purée
230 grams water
2.7 grams agar agar
0.3 grams locust bean gum
3 grams salt
Cornflake Streusel
100 grams flour
100 grams cornflakes
75 grams maple sugar
2 grams salt
113 grams butter, softened
Marinated Petite Strawberries
petite strawberries
0.5% salt solution
strawberry jelly


For the Strawberry Ice Cream:
Put the milk in a medium-sized heavy bottomed pot. Whisk in the low acyl gellan and raise the heat to medium-high. Cook the mixture, stirring with a rubber spatula so that it does not stick to the bottom or sides of the pan and scorch, until it reaches 80°C. At this point the gellan will be hydrated. Pour the milk mixture into a Pyrex dish to cool. When the milk mixture has chilled it will be a firm block. Use a knife to cut the milk into small pieces. Reserve.

Put the strawberry purée, yogurt, agave nectar and salt into a blender. Purée on low until the ingredients are combined and the mixture is smooth. Add the chopped milk to the blender and increase the speed to medium. As the milk block becomes incorporated, increase the speed until the mixture is silky smooth. This may take up to 5 minutes. When the mixture is smooth, strain it through a fine meshed strainer and chill. Freeze in Pacojet containers or churn in an ice cream maker and reserve in the freezer.

For the Cornflake Milk:
Pre-heat the oven to 350°F. Put the cornflakes onto a baking sheet and bake them for 20 minutes until they are dark brown. Let the cornflakes cool. Put the milk into a large bowl and add the cooled cornflakes. Stir the cornflakes so they are fully combined with the milk. Refrigerate the milk for 15 minutes to allow the flavor to infuse. Strain the milk through a fine meshed strainer, pressing down on the soggy flakes to extrude as much milk as possible. Discard the soggy flakes and reserve the milk. This should yield 1 kilogram of cornflake milk.

For the Cornflake Custard:
Put the sugar and egg yolks into a blender and purée on high until they become light yellow in color and smooth in texture. With the blender still running, add the iota and kappa carrageenans and salt to the egg mixture and purée to evenly disperse them. Mix the cream and the cornflake milk together in a bowl and then pour ½ of this mixture into the blender. Purée on low to combine the egg mixture and the cornflake milk mixture. Pour the combined base into a heavy bottomed pot. Use the remaining cornflake milk to rinse out the blender top and then add that to the pot as well. Put the pot over medium heat and cook the mixture, while stirring, until it reaches 82°C. Strain the mixture into a sauce dispenser and pour the custard into molds to set. Let chill and refrigerate at least 3 hours.

For the Strawberry Caramel:
Put the sugar into a heavy bottomed pot and cook on medium-high heat until the sugar is a dark mahogany brown. Remove the pot from heat and add the strawberries. Cover the pot and reduce the heat to slowly cook and infuse the flavors. Cook for 10 minutes over low heat, then remove the pot from heat and let rest for 10 minutes. Strain the mixture, discarding the spent strawberries and reserving the strawberry caramel. This should yield 370 grams of caramel.

For Strawberry Jelly Purée:
Put the water into a pot and stir in the agar agar and locust bean gum. Put the pot over a medium heat. Stir the mixture while it heats and bring it to a simmer. Once the mixture reaches a simmer, cook it for 5 minutes. After 5 minutes, stir in the strawberry caramel and the salt. Cook while stirring for another 30 seconds. Strain the strawberry jelly mixture and then dispense onto acetate paper-lined pans in thin sheets. Chill the jelly and reserve. Remove it from the acetate paper when ready to serve.

For the Cornflake Streusel:
Preheat the oven to 350°F. Put the flour, cornflakes, maple sugar and salt into a food processor and pulverize into a fine flour. Pulse the butter into the mixture and chill the resulting streusel mixture. When the streusel is firm, bake on a sheet tray at for 20 minutes. Cool the streusel and reserve.

For the Marinated Petite Strawberries:
Clean and trim the strawberries. Season the strawberries with the salt solution. Toss to combine. Coat the strawberries with strawberry jelly. Vacuum seal on high. Cut open the bag and reserve.

To Assemble and Serve:
Remove the cornflake custard from the mold and plate off-center. Line the center of the plate with some of the strawberry jelly sheets. Opposite the custard, plate some of the cornflake streusel, and top with a scoop of the strawberry ice cream. Garnish with marinated petite strawberries.