Crème Brûlée with Balsamic Strawberries and Core Oil Ice Cream

For the crème brûlée with balsamic strawberries, mix all ingredients, strain through a sieve and pour into plates or soufflé dishes. Pour about 1 cm of water on a baking tray, place the ramekins inside and cover with cling film. Poach in the oven at 100°C-120°C (convection oven) for about 40 minutes. Then allow to cool. Sprinkle with brown sugar and gratinate with a flame or over high top heat.

For the balsamic strawberries, chop the strawberries and toss with sugar and balsamic in a covered plastic container until the sugar is well dissolved. Arrange the strawberries in the strudel dough baskets (turn the strudel dough 10 cm x 10 cm over a greased Dariol form and bake at 180°C for about 8 minutes) and add a scoop of the core oil ice cream on top and serve with crème brûlée.

For the kernel oil ice cream, boil the milk with half the vanilla pod. Scrape out and remove the vanilla pod. Mix the egg yolks with the sugar, add the milk and the liquid whipped cream, heat to 72°C and let it cool down. Finally, add the kernel oil. Now freeze the whole thing in an ice cream maker.

Preparation Tip:

If you do not have an ice cream maker, you can also make core oil ice cream in the freezer, stirring frequently.

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