STRAWBERRY BUBBLES

INGREDIENTS

Spicy sugar:
100 gr sugar
10 gr dried basil
10 gr oregano
5 gr dried parsley
1 gr black pepper
3 gr fresh mint.
Brochette:
1 pear
1 kiwi
1 apple
1 peach
1 mango
1 banana
1 cherry
1 melon
4 strawberries
Choose 4 fruits that are in season, e.g. 4 strawberries, 1 peach, 1/4 melon, 1/2 mango. Fruit base: 40 gr strawberry purée, 25 gr dry ice.
Strawberry milkshake:
1/2 l full-cream milk
30 gr strawberry purée
30 gr normal sugar
Others:
1 cylindrical glass 6 cm high

PREPARATION

Spicy sugar
Mix all the ingredients well and set aside.

Brochette
Cut the fruit into 4 x 4 cm cubes. Dip in the sugar and grill over not-too-hot coals to caramelise lightly on both sides. Set aside.

Strawberry base
Place the purée in the glass then add dry ice. Set aside. Strawberry milkshake: Mix all the ingredients and chill.

TO SERVE

Arrange the fruit cubes on a dish, with the tall glass containing the strawberry base to one side. At the table, the waiter should pour the strawberry milkshake into the glass to make bubbles. After about 45 seconds, he should then pour the mixture out of the glass onto the dish, surrounding the fruit with strawberry bubbles.