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Preheat oven to 325 degrees. Whisk together baking powder, flour and semolina. Place eggs and sugar in a stand mixer fitted with paddle attachment and process until thick and triples in volume. Add olive oil and Sauternes and mix. Add dry ingredients in three batches process until incorporated. Fold in the sour cream. Spread cake mixture onto a parchment-lined sheet tray and bake in a hot oven until the center springs back to the touch - 20 to 25 minutes. Let cool before cutting into small dice.
To serve: Place a spoon of strawberries in the bottom of a serving plate or bowl. Arrange some of the cake dices around, top with a dollop of ice cream and garnish with Fustini’s Basil olive oil, Fustini’s Robust olive oil, fresh basil and a sprinkling of Fustini’s Lemon Salt.
Bring half and half and milk to a simmer in a medium-size pot. Place egg yolks, sugar, olive oil and salt in bowl and whisk. Once the milk is simmering, temper the yolks then return to pot and cook until slightly thickened. Strain and chill overnight. Freeze in ice cream machine according to manufacturer's directions.
Mix all together and set aside.
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