Creating is also sometimes copying. Looking at a natural element and recreating it in a more artificial mode it is not really copying. A strawberry has a beautiful shape and can be the host for an ice cream or a gum.
What is best in a strawberry? The natural juices that you get out the fruit when you season it with a touch of sugar. We do that to amplify the flavor when we serve strawberries during the season. We also make sorbet out of this juice, combining it with fresh strawberry pulp.
With Michael Joy, from the Chicago School of Mold Making, we created a strawberry mold in silicon, using a real strawberry. At work, we made a strawberry gel to brush on the inside of the mold to create the skin. We let it set in the freezer and fill up the cavity with strawberry sorbet. Once it is frozen, it was very easy to pop out of the mold. The result on the test was good enough that now we start to produce the final molds and work on the final dish for this summer. The mold below is just a prototype. The final molds are on the way. There will be a set as a set of six different shapes, each made from a different real strawberry. This way the final effect will be more realistic.
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