By Edouard Loubet -Strawberries, with a drop of red sage wine, served with curdled goat’s milk ice cream
Ensoleillée de fraises à la croque en sucre, une goutte de vin rouge de sauge, sa crème glacée de brousse de mon chevrier
(Strawberries, with a drop of red sage wine, served with curdled goat’s milk ice cream)
Serves 4 people
- 500g of strawberries
- 5g of sugar
- 5g of butter
- ¼ l of red wine
- A few sage leaves
- 500g of brousse (curdled goat’s milk)
- ¼ l of cream
- ½ l of milk
- 3 egg yolks
- 200g of sugar
- Zest of 1 lemon
1. Ensoleillée de fraises
Select the best strawberries. Sauté the strawberries in a frying pan with the sugar and butter. Add the red wine, having added a few sage leaves. Reduce and thicken the mixture to a jam-like consistency.
2. Crème glacée à la Brousse
Whisk the brousse and the cream in a cul de poule (special basin for whisking eggs). Next, make up a thick crème anglaise with the zest of two lemons, the egg yolks and sugar. Add the hot milk and leave to cook on a low heat. Next, strain the crème anglaise, mix and leave to cool before transforming into ice cream.
Arrange the strawberries on a plate, decorate with an oblong scoop of the ice cream. Add a few sage leaves for the finishing touch.