Difficulty: Easy
In a bowl, rub together the powdered sugar, salt, ground almonds, flour, and soft butter with your fingertips until it resembles coarse sand. Cover and refrigerate for 1 hour.
Cut the candied ginger into small dice and fold into the slightly softened vanilla ice cream. Return to the freezer until ready to serve.
Make a blond caramel by melting 50 g of powdered sugar with a few drops of water. Off the heat, stir in the fresh cream and half the butter.
Preheat the oven to thermostat 6 (180°C).
Remove the crisp dough from the refrigerator and crumble it onto a lightly moistened baking sheet, forming a layer about 1 cm thick. Bake in the middle of the oven for 15-20 minutes.
Meanwhile, wash, drain, and hull the strawberries. Melt the remaining butter in a frying pan, add the strawberries, and sprinkle with the remaining powdered sugar. Sauté for a few minutes until fully coated.
Drizzle with balsamic vinegar, add the caramel sauce, and season with milled pepper. Cook for 1-2 minutes to caramelize.
To serve, divide the roasted strawberries among 8 deep dessert plates. Break the crisps into pieces and scatter over the strawberries, then top with scoops of vanilla-ginger ice cream.
