Butter (for greasing)
1 1/2 cups heavy cream (270 g)
1/2 cup water (120 ml)
20 Italian or ruby strawberries (220 g)
4 large ice cream balls (240 g)
Butter (for greasing)
1 1/2 cups heavy cream (270 g)
1/2 cup water (120 ml)
20 Italian or ruby strawberries (220 g)
4 large ice cream balls (240 g)
Grease a smooth surface with butter
In a medium saucepan, melt the heavy cream over medium heat, stirring constantly with a wooden spoon, until it reaches a caramel consistency
Add the water gradually, allowing it to drizzle off the side of the pan, and continue cooking, stirring constantly, until the cream is fully dissolved
Stop stirring and let the mixture cool until it becomes a firm ball (using a wooden spoon, remove some of the cooled mixture from the saucepan and allow it to fall into a small bowl with cold water; using your fingers, shape the mixture into a ball)
Remove from heat
Dip the strawberries, one by one, into the caramel
Arrange on the prepared surface and let them dry
Spread the remaining caramel in thin lines over the prepared surface, forming designs
Let it set and carefully remove with the tip of your fingers or a spatula
Distribute the ice cream balls and strawberries among four plates, decorate with the caramel designs, and serve immediately
418 calories per serving
