Recipe courtesy of Ming Tsai
Strawberry 'Martini' with Lemongrass Foam
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- Total: 3 hr
- Prep: 1 hr 30 min
- Cook: 1 hr 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 553
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 125 g
- Dietary Fiber
- 5 g
- Sugar
- 109 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 14 mg
- Total: 3 hr
- Prep: 1 hr 30 min
- Cook: 1 hr 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 553
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 125 g
- Dietary Fiber
- 5 g
- Sugar
- 109 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 14 mg
Ingredients
Directions
- Place the strawberries in a bowl and fold in with vodka and mint. Store in the refrigerator until cold about 1 hour.
- In a small saucepan over low heat, mix water and sugar until dissolved. Add lemongrass, ginger and lemon zest and bring to a simmer. Cover with a plate or lid and reduce by 1/2, or until a syrupy consistency is achieved, about 45 minutes.
- Mix in lemon juice and keep syrup warm on low heat. Bloom the gelatin in 1 cup water and add to warm syrup to dissolve. Strain syrup and keep at room temperature. It will thicken as it cools.
- Place syrup in a foaming canister with 2 cartridges and set aside. Strain the strawberries before serving and place the strained vodka in the freezer (optional).
- In 4 chilled martini glasses, place a small mound of the strawberries. Foam the lemongrass mixture on top and garnish with mint sprig.
- Beverage suggestion: Chilled Fino Sherry, Bandol Rose Domaine Tempier 1998
