Ice:
Pour the custard into the bowl of the mixer with the ricotta, liquid cream and lemon zest. Blend for a few moments. Filter the preparation obtained and pour it into an ice cream maker to freeze it according to the time indicated by the manufacturer.
In a frying pan, melt the butter, pour the sugar, let it dissolve without colouring, add the wine, as soon as it starts to simmer, add the strawberries, washed under water and hulled, as well as about ten coarsely chopped sage leaves.
Cook gently until the strawberries release their juice. Remove from the heat and leave to cool in their own juices.
Arrange in soup plates with their cooking juices.
Place a large quenelle of ricotta ice cream on top, garnish with a few sage leaves.
A creation of Chef Hubert
