STRAWBERRY SICHUAN
Chris Wisbey and Sally Dakis have an amazing farm in Richmond, about 20 minutes from Hobart. Chris has always been especially generous to the shop, and has traded some of his amazing strawberries with us ever since we started. Chris’s mum cleans the second-grade berries and freezes them in 1 kilogram bags, which is terribly kind and convenient. Their strawberries are some of the tastiest we’ve ever had, and the numbing effect of sichuan pepper only seems to enhance their flavour.
MAKES ABOUT 1 LITRE (35 FL OZ/4 CUPS)
10 sichuan peppercorns
5 g (1/8 oz) gelatine sheets
60 g (2¼ oz) dextrose monohydrate
110 g (3¾ oz) caster (superfine) sugar
400 g (14 oz) fresh strawberries
Grind the peppercorns using a mortar and pestle. Place in a saucepan with 190 ml (6½ fl oz) of water and allow to warm through.
Soak the gelatine in cold water for 5 minutes, or until soft and pliable. Remove from the water, squeeze out the excess liquid and add the gelatine to the pan.
Mix the dextrose and sugar together, then add to the pan. Add the strawberries and bring to a simmer. There is no need to cook them for long; about 5 minutes will do. Now grab a stick blender and blend the mixture into a smooth purée.
Chill in a bowl set over ice, before churning in your ice-cream machine, as per the manufacturer’s instructions.
The sorbet will keep in the freezer for up to 4 weeks.
PASS THE PEPPER
Other interesting peppers that work really well with fruit are cubeb and espalette — well worth trying to add a little zing. Look for them in good spice shops.