Ingredients for 2 people
For the strawberry cream at low temperature
- 200 g fresh strawberries
- 300 g fresh cream
- 80 g sugar
For the cava jelly
- 500 g cava
- 9 sheets of gelatine
For the red fruit
- 15 g fresh strawberries
- 10 g fresh redcurrants
- 15 g fresh raspberries
- 2 sprigs of mint
For the sesame caramel
- 100 g sugar
- Sesame
- Water
Instructions
For the strawberry cream at low temperature
- Preheat the sous-vide to 75ºC / 167ºF.
- Place the strawberries in the vacuum bag with the sugar and cream and seal, and when the bath is ready place inside and cook for 90 minutes. Then remove and leave to cool.
- Strain the mixture when it is cold and put the cream into a siphon and set aside until just before presentation.
For the cava jelly
- Pour the cava into a low rectangular container, melt the gelatine sheets with a little cava, and when these are well dissolved add the rest of the cava taking care not to use excessive force so as not to lose the bubbles. Place in the refrigerator and leave to set.
- When it is well set, with the help of a knife, break and chop up the gelatine into irregular shapes.
- Leave in the fridge ready for plating up.
For the red fruit
- Clean the red fruit, chop if necessary and save for the final plating up.
For the caramel
- Heat up the sugar and water and leave to cook until a caramel is formed, and then stretch this into the form of thin sticks and drizzle over a little toasted sesame. Set aside in a dry place.
For plating up
- Place the cava jelly on the plate first and then with a siphon make a few dots of strawberry cream at low temperature.
- Finish by placing the red fruit and crunchy caramel sticks on top.
Personal notes from Chef Enrique Fleischmann
Important points regarding the SOUS-VIDE in this recipe
- The low temperature cooking that is used for the red fruit (strawberries) allows the preservation of all the subtle flavours that this fruit offers, while also allowing a very gentle cooking that will produce a clean cream with a natural and very attractive strawberry colour, with no need to add artificial colouring.
- The contrast between the simplicity of preparation and the delicious taste that we can achieve adds a touch of quality to our culinary personality.
- With this technique we can not only create bases for flavoured creams but also for flavoured ice creams and confectioner’s custard.
