Difficulty:[usr 1]
In a bowl, quickly combine the powdered sugar, salt, ground almonds, flour and soft butter with your fingertips to form a coarse sand.
Cover and let stand 1 hour in the refrigerator.
Cut the candied ginger into small dice and incorporate them into the slightly softened vanilla ice cream. Return to freezer until ready to use.
Make a blond caramel with 50 g of powdered sugar and a few drops of water.
Off the heat, stir in the fresh cream and half the butter.
Preheat the oven to th. 6 (180°C).
Take the crispy dough out of the refrigerator, crush it with your fist on the slightly moistened baking sheet, in a layer about 1 centimeter thick.
Place in the middle of the oven and cook for 15 to 20 minutes.
Meanwhile, wash, drain and hull the strawberries.
Melt the rest of the butter in a frying pan, add the strawberries and sprinkle with the remaining powdered sugar. Sauté for a few minutes to completely coat the strawberries.
Then drizzle with the vinegar, then pour the caramel sauce into the pan and season with pepper. Brown for 1 to 2 minutes.
To serve, prepare 8 deep dessert plates and spread the strawberries among them. Break the crisp into pieces and scatter them over the strawberries, then top with the vanilla and ginger ice cream.
