Strawberry nage with Kampot red pepper ice cream

Peugeot equipment: Maestro pepper mill

Ice cream :
n340g water
n170g sugar
n60g glucose
n20g milk powder
n250g whole milk
nKampot red pepper

Strawberry coulis :
n250g strawberries
n125g balsamic vinegar
n150g water
n150g sugar
nKampot red pepper

Honey tuile :
n30g butter
n30g honey
n55g icing sugar
n30g flour

Ice cream

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1. Pour the water into a saucepan, add the sugar, glucose, bring to a boil while stirring.
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2. Add the milk powder and whole milk. Bring to a boil.
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3. Then off the heat, add 6 turns of the pepper mill on grind 2.
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4. Let cool then place in an ice cream maker until frozen.
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5. Reserve in the freezer.
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Strawberry coulis:

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1. Cut strawberries in half and place in a container. Keep a few strawberries for garnishing.
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2. In a saucepan heat the water and sugar. Add the balsamic vinegar and red Kampot pepper (10 turns of the mill, grind 6).
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3. Remove from heat, cover and let infuse.
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4. Pour over strawberries.
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5. Place in the refrigerator for at least 6 hours.
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Honey tuile:

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1. Work the butter with a spatula until smooth.
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2. Stir in icing sugar, sifted flour and honey.
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3. On a non-stick ovenproof baking dish, form a small ball with the mixture (it will spread out during cooking).
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4. Cook until caramelised for a few minutes in the oven at 175u00b0.
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5. Once removed from the oven, give a turn of the pepper mill of the Kampot red pepper on grind 4 or 5 on the still hot tuile.
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To serve:

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1. Arrange the strawberries and some of the sauce in a bowl and add a few fresh strawberries.
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2. Place a quenelle of Kampot red pepper ice cream on top.
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3. Finish with a honey and Kampot red pepper tuile.
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