Preparation time | 20 minutes
Cooking time | 45 minutes
500g of Sweet Eve strawberries, plus extra for garnish
1 pinch of Szechuan pepper
1 tbsp of sugar
½ lemon, Amalfi, zest only
5g of fresh Thai basil, leaves only
10ml of mosto cotto
10ml of extra virgin olive oil
1 pinch of salt
100g of mascarpone
¾ vanilla pod, seeds scraped
1 tsp of icing sugar
You want to start by emulsifying the mosto cotto. Add it to a bowl with the olive oil and salt, whisk vigorously until it all comes together. Place to the side until needed.
For the strawberry soup wash and hull the Sweet Eve strawberries and cut into halves. Add to a bowl along with the pepper, sugar, lemon zest and Thai basil. Mix so the Sweet Eve strawberries are well covered and leave to marinade in the fridge for 2 hours.
Once the 2 hours are up, remove the basil leaves. Add the remaining mixture to a blender and blitz until it is extremely smooth. Leave this in the fridge.
For the mascarpone combine the mascarpone with the vanilla seeds and icing sugar.
To serve pour the refrigerated strawberry soup into 4 bowls, add quenelles of mascarpone and a drizzle of the mosto cotto emulsion. Garnish with Sweet Eve strawberry slices and edible flower petals. Serve.