Top Chef Masters, Season 1, Episode 8, Elimination Challenge
STRAWBERRY CHAMPAGNE SOUP
Place in ingredients in blender and puree. Place in ice cream maker and process till frozen.
RICE VANILLA RIPPLE
Temper the frozen rice milk, and take sorbet and whirl it into the vanilla rice milk, to make ripple.
Blend in blender till smooth and reserve. Place in squirt bottle.
Heat water, dissolve the agar powder. Cool the mixture and add fruit and nectar and refrigerate. Mix both and pour into pan, cut into squares. Reserve for assembling.
Bring ingredients to a boil, cook to hard boil state, till syrup makes a hard ball and is amber. Stir in toasted almonds and the remainder of the ingredients. Pour on well oiled sheet pan, and carefully with forks pull till thin but being VERY CAREFUL not to burn yourself. Cool, till crispy. Once cool break into pieces. Drizzle with melted semi sweet chocolate and allow to dry.
Allow strawberries and the sugar to marinate until berries become juicy.
Place a cube of strawberry jelly on plate in center, top with sugar strawberries. Add one scoop of strawberry soup with vanilla ripple and top with almond brittle. If desired decorate with a little pureed strawberry coulis.