this one is yet a little different, because i grated fresh ginger into the reduction. boiled it way down, added a little more ginger paste, then did a bottom layer with fresh strawberry slivers, sweet vermouth (a new idea) and the reduction. then i squirted cream on top and stuffed in more fresh strawberry slivers. i needed more, didn't have enough.
its a new taste for sure. if the ginger cooks, its reminds me of what we call 'christmas cake' in sri lanka. fruity and spicy, sota, but deep in its sweetness. if the ginger doesn't boil in the reduction, its a sharper inflection.
the play between the soft comfort of the cream, and tartness of the strawberries, is of course the basis of all of this - and in this dish, its the layer that draws you in.
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