by Steenberg Executive Chef Kerry Kilpin
200g strawberries chopped
10g basil chiffonade
20g icing sugar
Combine the strawberries, basil and icing sugar
Set aside and allow to macerate for a few minutes before serving.
45g 70% chocolate melted
40g butter melted
30g cake flour
Whisk eggs and sugar until light and creamy, add the chocolate and butter.
Fold in the flour. Pour into round moulds and freeze.
100g panko bread crumbs
2 eggs whisked
Once the sphere is frozen, coat with flour, followed by egg, followed by bread crumbs.
Repeat the process.
Deep fry the chocolate sphere in 180 degree Celsius oil until golden.
Serve on the strawberry salad with a scoop of vanilla ice cream.