Served with Strawberry-Fig Glaze
- 1 cup balsamic vinegar
- 4 figs, roughly chopped
- ½ cup sugar
- 1 pound of strawberries, cleaned and quartered
- ¼ teaspoon cracked black pepper
- Pinch of salt
- 5 cups Half and Half
- ¼ cup honey
- ¼ cup sugar
- 1 tablespoon dry lavender buds
- 7 sheets gelatin
- Half a vanilla bean, scraped
- ½ teaspoon salt
First make the glaze. Add the balsamic vinegar, figs, and ½ cup sugar into a pot on medium heat. Cook until the liquid reduces by half. Strain through a fine mesh strainer and allow to cool. Add ¾ cup of this mixture into the cleaned and chopped strawberries with salt and pepper. Allow to sit and macerate, at least one hour in the refrigerator.
Bloom the gelatin sheets in cold water according to package instructions. Meanwhile, add all other ingredients in a nonreactive pot over medium heat and bring to a boil, stirring so the sugar doesn’t burn on the bottom of the pot. Turn off heat and allow to cool to room temperature before stirring in the gelatin. Strain through a fine mesh strainer into the molds of your choosing, placing in the refrigerator to cool for 8 hours.
When you’re ready to serve, dip the bottom of each mold or container into warm water and flip upside down on a plate, spooning the berries on top.