Recipe courtesy of Jacques Chibois
Strawberries in Spiced Wine with Olive Oil-Flavored Ice Cream
- Level: Advanced
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1138
- Total Fat
- 57
- Saturated Fat
- 22
- Carbohydrates
- 131
- Dietary Fiber
- 5
- Sugar
- 120
- Protein
- 9
- Cholesterol
- 282
- Sodium
- 238
- Total: 7 hr 24 min
- Prep: 4 hr
- Inactive: 24 min
- Cook: 3 hr
Ingredients
Candied olives:
2 3/4 ounces firm brine-preserved black olives, seeds removed (not canned)
1/2 cup powdered sugar
7 tablespoons water
Ice cream:
2 cups milk
9 ounces heavy cream
1 vanilla pod, halved lenghthwise
5 egg yolks
3/4 cup sugar
6 1/2 tablespoons olive oil*
Wine syrup:
1 cup sugar
2 cups red wine
1/2 vanilla pod
1/2 orange, zested
1/2 inch piece cinnamon stick
Pinch powdered saffron
1 1/4 pounds strawberries, rinsed and hulled (caps removed)
Garnish:
4 mint leaves
4 small cinnamon sticks
4 small vanilla pods
Directions
- The day before serving, candy the olives. Cut them into quarters and blanch them in a small pan of boiling water, repeating the process 2 or 3 times to de-salt them; drain. In the same pan, make a syrup of the powdered sugar and water. Add the olives, bring to a boil, and simmer 15 minutes. Remove from heat and let olives soak 24 hours.
- Several hours before serving, make the ice cream. Heat the milk with the cream and split vanilla pod.
- In a large bowl, beat the egg yolks and sugar together to obtain a frothy consistency. To yolks, gradually add the hot milk and cream, beating constantly with a wooden spoon. Cook over very low heat, continuing to stir until the mixture coats the spoon. Stir in the olive oil and let cool. Place in the freezer until firm, 2 to 3 hours.
- At least 1 hour before serving, prepare the strawberries and the syrup. In a large saucepan, combine the sugar, red wine, orange zest, the halved vanilla pod, the cinnamon stick, and saffron. Bring to a boil, then pour the strawberries into the mixture.
- Bring mixture to a second boil and allow to boil briskly for 5 minutes, then let the mixture cool briefly. With a slotted spoon, remove the strawberries to a bowl. Continue boiling syrup over medium heat until it is thickened and reduced. Add the strawberries to this syrup and let cool 1 hour or more, to room temperature.
- Presentation: Into 4 well-chilled soup plates, serve the strawberry mixture in its syrup. On the side put 1 or 2 dollops of olive oil-flavored ice cream. Garnish by poking into each serving a fresh mint leaf (or a tiny sprig of olive leaves if available), a small section of vanilla bean pod, and a small piece of cinnamon stick. Sprinkle candied olives on top and serve.
Cook’s Note
*The chef recommends Catalan olive oil from Spain, soft and round, with a slight almond flavor. Another fruity olive oil can be substituted.