Strawberry Delight

Adapted by
Yield: 10 servings


Strawberry Fluid Gel
2.5 cups granulated sugar
20 cups strawberries, quartered
½ cup lemon juice
21 grams agar agar
5 grams Moroccan spice
Strawberry Coriander Leather
1.48 kilograms strawberries
300 grams sugar
75 grams toasted ground coriander
Bitter Almond Sponge Cake
160 grams bitter almond flour
250 grams egg white
160 grams egg yolk
160 grams sugar
40 grams high-gluten flour
5 grams Moroccan spice
Strawberry Fizz Rock Candy
500 grams sugar
200 grams water
100 grams sodium bicarbonate
Grated peel of 1 lime
15 grams powdered strawberry
Black Cardamom Yogurt
2 cups Greek yogurt
2 tablespoons vanilla paste
½ cups granulated sugar
2 teaspoons ground black cardamom
Honeycomb Crunch with Black-smoked Tea
3 cups sugar
1 cup water
6 tablespoons honey
2¼ cups corn syrup
8 tablespoons baking soda, sifted
16 ounces white chocolate
1 cup smoked black tea (cold-smoked for 8 hours)
Strawberry Sour Cream Ice Cream
1 quart heavy cream
½ quart half and half
½ cups sugar
15 egg yolks
½ cups sour cream
3 tablespoons toasted ground coriander
1 tablespoon bergamot essence
1 cup strawberry purée
½ cup strawberry syrup
6 sheets gelatin


For Strawberry Fluid Gel:
In a mixing bowl, sprinkle sugar and Moroccan spice over strawberries and let sit at room temperature for 30 minutes. Cover with aluminum foil and cook over a double boiler for 2 hours. Once strawberries are cooked and become pale, strain through a cheesecloth and chill over ice.

In a pot, add strained strawberry syrup, lemon juice, and agar agar. Heat slowly to just under a boil. Remove from heat and let cool. Once the gelatin has set, cut into small, workable pieces and place in a Vita-mix. Purée gelatin until smooth, and reserve.

For Strawberry Coriander Leather:
Place strawberries, sugar, and coriander in a Vita-mix blender and purée for 3 to 4 minutes on variable speed. Place mixture in a pot and reduce by half. Strain purée through a chinois and spread out onto silicone paper. Place silicone paper into a dehydrator set at 145°F and dry for 6 hours. Remove leather from sheets, cut and reserve.

For Bitter Almond Sponge Cake:
Place egg white, egg yolk, sugar, flour, spice, and almond flour into Vita-mix and blend on variable speed for 4 minutes. Place blended cake batter into an iSi whipper and charge with 3 to 4 chargers. Fill a plastic cup with 1 cup of charged cake batter an cook in a microwave for 1 minute. Let cool 1 minute, then break into desired shapes and reserve.

For Strawberry Fizz Rock Candy:
Mix water and sugar in a saucepan and cook to 266°F, then take off heat and let rise to 284°F. Add sodium bicarbonate, lime peel, and powdered strawberry. Quickly stir to incorporate and add to a silpat-lined sheet tray. Let cool and break into desire pieces.

For Black Cardamom Yogurt:
Mix yogurt, vanilla paste, sugar, and cardamom and reserve chilled

For Honeycomb Crunch with Black-smoked Tea:
In a large saucepan combine sugar, water, honey, and corn syrup. Boil mixture until it reaches 300°F (a light amber color should begin to appear). Add the baking soda and stir vigorously with a wooden spoon. Pour onto a silpat-lined sheet tray. Let cool and break into 1-inch-by-1-inch pieces. Coat in white chocolate and sprinkle with smoked black tea.

Strawberry Sour Cream Ice Cream:
Bloom gelatin in ice water. Heat the cream and half and half in a pot. Whisk separately the sugar and egg yolks. Slowly temper hot cream into egg mixture, and then fold sour cream into mixture. Adjust seasoning and spin in an ice cream machine