For the BASE. Or Should I say, the ICE CREAM:
- 300 G STRAWBERRIES
- 15 CL WHIPPING CREAM, COLD
- 90 G GRANULATED SUGAR
- 20 CL MINERAL WATER
- FOR THE COULIS:
- 250 G STRAWBERRIES
- 1 LEMON, JUICE
PREPARATION
1. To prepare the coulis: wash
and hull the strawberries.
Cut into pieces in the bowl of a food processor. Add lemon juice and process until thick consistency.
2. Prepare the strawberry ice cream: pour mineral water and sugar in a saucepan. Bring to a boil and cook for 5 minuteson low heat. Remove from heat and let cool.
3. Wash, dry and hull the strawberries. Put in the bowl of a blender with the cooled syrup. Mix until a fine purée. Pour into an ice cream maker and process for 30 minutes.
4. Whip the cream into chantilly. When the ice cream process is over, pour it into a bowl and fold gently the chantillycream.
5. Divide the ice crean into glasses alternating with strawberry coulis and serve immediately.
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