Akira Back

From: Akira Back, Yellowtail Sushi Restaurant & Bar, Las Vegas. Yield: 4 servings.

Strawberry Chips:

2 strawberries, tops trimmed, sliced thin lengthwise

½ cup sugar

½ cup water

Combine water and sugar; make into simple syrup. Dip strawberry slices in simple syrup and dry on silpat in a 175°F oven for 6 hours.

Strawberry Sorbet:

1,000 g. strawberries, trimmed, rough cut

250 g. sugar

250 g. water

40 g. dextrose

2 g. sorbet stabilizer

Combine water and sugar; make into simple syrup. Add strawberries and cook to 60° Celsius. Add dextrose and stabilizer and cook to 70°F Celsius. Puree mixture in blender and strain through chinois. Cool down in ice bath. Spin in ice cream machine until ready. Remove to separate container. Put in freezer.

Dish assembly: Scoop sorbet into individual serving bowls. Garnish with 1 or 2 strawberry chips. Serve immediately.