Strawberries with acacia honey, almond ice cream and Moscato aspic
Item 1 of 1
- medium
- 4
- 2 hours 30 minutes
Moscato has a light, sweet flavour perfect for desserts. Gaetano Trovato uses the wine to reinvent the typically savoury aspic and layers the jelly with fresh strawberries. This intense strawberry flavour is complemented by delicate almond wafers, a creamy almond ice cream and the dark and bitter notes of a crisp chocolate crumble.
First published in 2016
Ingredients
Metric
Imperial
Almond ice cream
- 150g of almonds, toasted and finely chopped
- 400g of milk
- 100g of cream
- 100g of sugar
Chocolate almond crumble
- 200g of plain flour
- 200g of almond flour
- 10g of cocoa powder
- 200g of butter, softened
- 200g of brown sugar
- 3g of salt
Moscato aspic
- 100g of strawberries, diced
- 120g of Moscato
- 4g of gelatine
- 30g of sugar syrup
Almond wafers
- 100g of sugar
- 100g of butter
- 20g of cocoa powder
- 50g of orange juice
- 100g of nibbed almonds
Strawberries
- 200g of strawberries
- 50g of acacia honey
To serve
- 50g of natural yoghurt
- 50g of cacao nibs, finely chopped
- mint leaves, to garnish
- flaked almonds, toasted
SAVE RECIPE
Equipment
- Thermometer
- Blender
- Ice cream maker
- 5cm demi-sphere moulds 4
- Food mixer with paddle attachment
- Silicone baking mat
- 5cm pastry cutter
Method
1
First prepare the almond ice cream. Place the almonds in a large pan with the milk, cream and sugar. Place over a medium heat and stir together until the mixture reaches 80°C, then remove from the heat and allow to cool to room temperature
- 150g of almonds, toasted and finely chopped
- 400g of milk
- 100g of cream
- 100g of sugar
2
Transfer the almond mixture to a blender and blitz until smooth. Pass through a fine sieve then churn in an ice cream machine and freeze until ready to serve (according to the manufacturer's instructions)
3
To make the crumble, combine the two flours in a large bowl and mix through the cocoa. Mix in the softened butter, sugar and salt until the mixture comes together as a dough. Wrap in cling film and leave to rest in the fridge for 2 hours
- 200g of plain flour
- 200g of almond flour
- 10g of cocoa powder
- 200g of butter, softened
- 200g of brown sugar
- 3g of salt
4
Meanwhile, for the Moscato aspic, add the wine to a small pan and place over a high heat. Allow to reduce by half for 5 minutes, then stir in the gelatine and sugar syrup to combine. Set aside to cool to room temperature
- 120g of Moscato
- 4g of gelatine
- 30g of sugar syrup
5
Divide the diced strawberries between 4 demisphere moulds then pour over the cooled aspic. Place in the fridge and leave to set for at least 1 hour
- 100g of strawberries, diced
6
Preheat the oven to 180°C/gas mark 4. Line a baking tray with baking paper
7
Remove the chocolate and almond crumble dough from the fridge – it should now be quite firm. Grate the dough on to the lined tray then bake for 8–10 minutes until crisp. Set aside to cool (leaving the oven on) – this can be stored in an airtight container until ready to serve
8
For the almond wafers, place all the ingredients in the bowl of a stand mixer and mix together to form a dough. Alternatively, mix together by hand in a large bowl by creaming the butter and sugar together then stirring in the cocoa, juice and almonds
- 100g of sugar
- 100g of butter
- 20g of cocoa powder
- 50g of orange juice
- 100g of nibbed almonds
9
Spread a thin layer of dough over a silicone mat, then press 4 circles into the dough with a round cutter. Bake for 5–6 minutes, or until the dough is well-browned. Remove from the oven and allow to cool before carefully removing the circles from the rest of the sheet, discarding any trimmings
10
For the acacia strawberries, heat a non-stick frying pan over a high heat and add the honey and strawberries. Cook just until the fruits release their juices (1–2 minutes at most), then remove from the heat
- 200g of strawberries
- 50g of acacia honey
11
To serve, divide the strawberries and honey juices between 4 serving plates, followed by a disc of almond wafer and a scoop of the almond ice cream. Draw a line of yoghurt along each plate and sprinkle with the chopped cocoa nibs
- 50g of natural yoghurt
- 50g of cacao nibs, finely chopped
12
Finish the plate with a spoonful of the remaining yoghurt and unmould the Moscato aspic domes on top. Sprinkle the crumble over each plate and garnish with fresh mint leaves and toasted flaked almonds to serve
- mint leaves, to garnish
- flaked almonds, toasted
First published in 2016
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