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