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Strawberry salad with pea ice cream
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Luigi Sartini's refreshing summer dessert exudes the sweet flavours of season, including an unusual addition of a vibrant pea ice cream. This ice cream will need to be made in a Pacojet left to set in a freezer overnight, so make sure you begin your preparations in plenty of time.
First published in 2016
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Ingredients
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Imperial
Strawberry salad
- 600g of strawberries, cleaned and stems removed
- 60g of icing sugar
- 1/2 lemon, juice only
Pea ice cream
- 110g of shelled peas
- 300g of milk
- 35g of caster sugar
- 10g of extra virgin olive oil
To serve
- 1 handful of pea sprout
- balsamic vinegar
SAVE RECIPE
Equipment
- Pacojet
- Blender
Method
1
Begin by preparing the pea ice cream. Place the milk, peas, caster sugar and oil in a large saucepan and bring to the boil, then remove from the heat and transfer to a blender
- 300g of milk
- 110g of shelled peas
- 35g of caster sugar
- 10g of extra virgin olive oil
2
Blitz until smooth and pass the mixture through a fine sieve into a Pacojet beaker, placing in the freezer to set overnight
3
Set aside 150g of the strawberries and blitz the remaining 450g in a blender along with the sugar and a few drops of lemon juice, adding more to taste if required
- 60g of icing sugar
- 450g of strawberries, cleaned and stems removed
- 1/2 lemon, juice only
4
Take the pea ice cream from the freezer and churn in a Pacojet to form a smooth ice cream
5
To serve, divide the strawberry purée between serving bowls and top with a quenelle of pea ice cream. Slice the remaining strawberries in half and arrange these around the outside of the bowl, topping with pea sprouts and a drizzle of balsamic vinegar
- 1 handful of pea sprout
- balsamic vinegar
- 150g of strawberries, cleaned and stems removed
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