Red Fruit Soup PT610Mhttps://img4.recipesrun.com/201907/2019/0911/30/c/583294/300x200x90.jpg This recipe is simple enough that anyone can make it at home. It’s so refreshing, with the red fruits combined with mint, pepper and citrus flavors. It also has a wonderful moment of theatre which will delight any dinner party guest when you pour over the bubbling champagne. Because it is so simple, the quality of the ingredients you use is crucial. Wild strawberry has an extraordinary flavor and perfume. 4 servings
Ingredients:
4 Mint leaves Chilled pink champagne4 Strawberries, sliced 2mm thick6 Raspberries, sliced 2mm thick3 Lemon verbena leaves, finely sliced3 Basil leaves3 sprigs Mint1/2 Orange, zested1/2 Lime, zested1/2 Lemon, zested200 g Sugar100 ml Cold water100 ml Cold water1 tsp. Vanilla puree Ground black pepper40 g Sugar90 ml Red wine250 ml Dessert wine1/2 Charentais melon, scooped into 12 balls6 Vietnamese coriander or lemon verbena leaves6 Basil leaves, fresh12 Spearmint leaves20 g Sugar100 g Blackberries160 g Strawberries, stemmed, halved and quartered230 g Raspberries, washed
This recipe is simple enough that anyone can make it at home. It’s so refreshing, with the red fruits combined with mint, pepper and citrus flavors. It also has a wonderful moment of theatre which will delight any dinner party guest when you pour over the bubbling champagne. Because it is so simple, the quality of the ingredients you use is crucial. Wild strawberry has an extraordinary flavor and perfume.
Read More
01
Information
Gradeeasy
Serving
4 servings
Prep Time10 Mins
Cook Time600 Mins
Total Time610 Mins
02
Ingredients
Serve
4 Mint leaves
Chilled pink champagne
Spun Sugar with Zests and Herbs
4 Strawberries, sliced 2mm thick
6 Raspberries, sliced 2mm thick
3 Lemon verbena leaves, finely sliced
3 Basil leaves
3 sprigs Mint
1/2 Orange, zested
1/2 Lime, zested
1/2 Lemon, zested
200 g Sugar
100 ml Cold water
Wine
100 ml Cold water
1 tsp. Vanilla puree
Ground black pepper
40 g Sugar
90 ml Red wine
250 ml Dessert wine
Macerating the Fruit
1/2 Charentais melon, scooped into 12 balls
6 Vietnamese coriander or lemon verbena leaves
6 Basil leaves, fresh
12 Spearmint leaves
20 g Sugar
100 g Blackberries
160 g Strawberries, stemmed, halved and quartered
230 g Raspberries, washed
Sponsored Links
Sponsored Links
03
Method
Step 1
For the spun sugar with zests and herbs. Preheat the oven to 80ºF. Lay the finely-sliced raspberries and strawberries on a tray lined with greaseproof paper and dry them in the oven for 2 1/2 hours.
Step 2
Chop finely and reserve in an airtight container. (You can add a packet of silica gel crystals to keep them crisp and dry.) Pour the water into a small saucepan, add the sugar and let it absorb the water.
Step 3
Over medium heat, bring the sugar and water to a boil. Cook until it reaches a pale gold. Remove the pan from the heat and allow the caramel to cool and thicken a little. This will make it easier to thread.
Step 4
Using a fork, thread the caramel onto a sheet of greaseproof paper, using a back and forth motion. Sprinkle the citrus zest, herbs, and dried fruits evenly over the threads so they are trapped. Thread over, to create a lattice.
Step 5
Ladle the soup and the fruit into a large glass serving bowl or 4 individual glass bowls. Add a sprig of mint and a lattice of spun sugar. Finally, ceremoniously pour a quarter of a glass of pink champagne into each bowl and serve to your guests.
Remember me
Sign in with facebook
