Strawberry sorbet, marinated strawberries, and a strawberry panna cotta

Name: Strawberry sorbet, marinated strawberries, and a strawberry panna cotta
Ingredients: 100 g Invert sugar; 800 g fresh strawberries; 0.5 units.items lime juice; 20 g Milk powder; 16 g emulbinder; Aceto balsamico; 200 g Strawberry purée; 500 g Glucose; 600 g Sugar; 400 g Water; 6.5 Panna cotta; 100 g Strawberries; Basil; ice chocolate white; 3.5 strawberry purée Boiron; 16 units.items mini sfera basil; 4 Red fruit crumble; Fresh basil

For the true strawberry lover: a dessert with three different preparations of strawberries.As sorbet, as panna cotta, and delicious marinated with aceto balsamico and fresh basil. Wonderful to serve with a red fruit crumble.

Ingredients

100gInvert sugar

800gfresh strawberries

0.5units.itemslime juice

20gMilk powder

16gemulbinder

200gStrawberry purée

500gGlucose

600gSugar

400gWater

Aceto balsamico

100gStrawberries

Basil

6.5Panna cotta

ice chocolate white

3.5strawberry purée Boiron

16units.itemsmini sfera basil

4Red fruit crumble

Fresh basil

Preparation

First make a base. For this, heat water with invert sugar and glucose to 40°C. Add sugar, milk powder, and emulbinder and heat to 85°C. Let this sorbet base rest in the refrigerator.
Mix the puree with the fresh strawberries and lime juice. Add 200 grams of sorbet base and lime juice. Fill a rowzer cup with the mixture and freeze.

Wash the strawberries, remove the stems, and cut to the desired size.
Drizzle with a little aceto balsamico and sprinkle with some chopped basil.
Let marinate for 10 minutes.
Place the strawberry panna cotta on the plate.
Spoon the red fruit crumble around it.
Place the marinated strawberries on the plate.
Spin the sorbet in a rowzer cup and scoop a quenelle onto the plate.
Finely chop a few basil leaves with a sharp knife and sprinkle over the dessert.
Serve with a few mini sfera basil pearls.