- 3 1/3 cup heavy cream, divided
- 1 tablespoon powdered gelatin
- 1 cup milk
- 3/4 cup sugar
- 3 fresh bay leaves
- 3 strips of lemon peel
- 1 vanilla pod, split lengthwise
- 2 cups strawberries, quartered
- 1 tablespoon cracked black pepper
- 1 tablespoon aged balsamic
- 1 tsp lemon juice
- 2 tbsp extra virgin olive oil
How to make this recipe
Spray 8 four-ounce tin ramekins with cooking spray, Place on baking sheet and set in refrigerator to chill.
In a small mixing bowl, pour 1 cup heavy cream over gelatin and set aside. In a medium saucepan, combine the remaining cream, milk, sugar, bay leaves, lemon peel and vanilla pod. Bring the mixture to a boil, stirring gently. Remove from heat, cover and let steep for 10 minutes. Uncover and remove bay leaves, lemon peel and vanilla pod. Pour cream mixture into bowl with gelatin; whisk until gelatin has dissolved. Strain through a fine mesh sieve and pour into prepared four-ounce tin ramekins. Chill in the refrigerator until set, about 4 hours. In a small bowl, toss strawberries with a splash of lemon juice and extra virgin olive oil.
To serve, flip the tin ramekin onto a dessert plate, then poke a small hole in the bottom which is now the top with a paring knife. Place a tablespoon of strawberries on the side then drizzle with balsamic vinegar and extra virgin olive oil. To finish grind a bit of black pepper, then serve with a smile.