So after watching my instructional DVD about spherification. They did a helpful demonstration of spherification of custard. I whipped up a nice creme anglais and thought to myself… ‘Self? What would be really awesome with creme anglais?’..
I mentally discarded my immediate strawberries and cream idea, as it’s already been executed pretty well already.. thought about doing an oreo.. some sort of sugar beads to do a play on creme brulee. I still kept thinking back to the strawberries though. Especially since I still had half a pint in my fridge that was about to meet its great end without being used..
*DING* (picture a lightbulb popping on)
So I ran to my kitchen.. ok so I was already in the kitchen and my apartment is small enough that you can’t really break into a run unless you do it in place.. but again.. MY STORY.. so I ran back into the kitchen, and minced the remaining strawberries furiously, tossed them into a tablespoon of sugar.. then hit up my outside garden for some basil.
And thus was born, Strawberry Basil Salsa. It is freaking fantastic.
So I tried multiple times with the equipment provided and the spheres wouldn’t hold up.