Ingredients:
For the macerated strawberries
- 300 g of strawberries
- 10 g of sherry vinegar
- 20 g of brown sugar
- 20 g of sweet white wine
- 1 g of salt
For the cheese foam
- 200 g of cream
- 25 g of Gorgonzola cheese
- 10 g of sugar
- 50 g of crumble
Preparation:
To prepare this recipe, start by cleaning the strawberries and removing the leaves.
Then, place the strawberries in a vacuum bag and add the vinegar, sweet white wine, brown sugar and salt. Vacuum package the strawberry mixture and leave to macerate for 1 and a half hours.
In the meantime, for the cheese foam, use the XM-12 blender to blend the cream, the Gorgonzola cheese and the 10 grams of sugar until the mixture is smooth. When the mixture is ready, strain and place in a charged siphon. Put to one side.
To serve, place the crumble at the bottom as a base, adding the macerated strawberries with a splash of juice on top and finishing with the foam.
In this macerated strawberries recipe, vacuum packaging helps to concentrate and enhance the flavours and aromas of the product.
NOTES FROM thE CHEF
