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Strawberry nage with Kampot red pepper ice cream


Serves 4

Peugeot equipment: Maestro pepper mill


Ice cream :
340g water
170g sugar
60g glucose
20g milk powder
250g whole milk
Kampot red pepper

Strawberry coulis :
250g strawberries
125g balsamic vinegar
150g water
150g sugar
Kampot red pepper

Honey tuile :
30g butter
30g honey
55g icing sugar
30g flour


Ice cream

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

Strawberry coulis:

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

Honey tuile:

  1. Work the butter with a spatula until smooth.
  2. Stir in icing sugar, sifted flour and honey.
  3. On a non-stick ovenproof baking dish, form a small ball with the mixture (it will spread out during cooking).
  4. Cook until caramelised for a few minutes in the oven at 175°.
  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.

To serve:

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