Strawberry salad with pea ice cream

  • Dessert
  • medium
  • 6
  • 45 minutes, plus overnight freezing

PT45M

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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
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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