Strawberries and Cream

Instructions

• 1To preheat the oven, insert the wire rack into position 6. Set the oven to Bake, Convection, 300°F, for 15 minutes and press Start. Meanwhile, continue to the next step.
• 2Assemble the processor with the grey spindle and orange adjustable slicer set on 4 in the bowl and slice the strawberries for the jus. Transfer to a large heatproof bowl. Add the sugar and gently mix to combine. Cover tightly with plastic wrap.
• 3Place a saucepan of water over medium heat and bring to a boil. Once boiling, place the bowl of strawberries over the pan, reduce the heat and simmer for 1 hour, or until the liquid comes out of the strawberries.
• 4Once preheated, place the chocolate on a parchment paper-lined sheet pan and place in the oven. Cook for 10 to 15 minutes, stirring every 5 minutes, until golden brown and caramelized. Allow to cool slightly, before breaking into small pieces.
• 5Strain and discard the strawberries. Refrigerate the jus to chill.
  Tip: Strawberries can be used stirred through yogurt or topping for ice cream.
• 6Just before serving, assemble the processor with the red dicing gearbox, dicing grid and blade in the bowl and dice the strawberries for the garnish.
  Tip: Use the red dicing cleaner to push through any strawberries caught in the dicing grid.
• 7Divide the diced strawberries among 4 serving glasses. Top with a scoop of ice cream. Pour over the strawberry jus, sprinkle with the caramelized chocolate and serve.