Berry SoupTheWorldWideGourmet.com
Total time: more than 2 hr
Preparation time: 15 minutes
Double boiler: 2 hours
Draining time: 1 hour
Cooking time: None
Difficulty: Easy
Nutritional values
per 100 g
per portion
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
300
g
strawberries
100
g
raspberries
50
g
wild strawberries
50
g
red currants
50
g
powdered sugar
**Strawberry compote
strawberry trimmings
30
g
powdered sugar
lemon juice
black pepper
**For presentation
400
g
strawberries
80
g
raspberries
80
g
wild strawberries
125
g
red currants
80
g
blackberries
granulated sugar
4
bunches of red currants
almond milk sorbet
METHOD
- Combine 300 g strawberries, 100 g raspberries, 50 g wild strawberries, 50 g red currants and 50 g powdered sugar.
- Place in a bowl set over simmering water for 2 hours.
- Strain through a fine sieve without pressing to keep the juice clear.
- Let drain for 1 hour.
Strawberry compote
- Slice the strawberries thinly and keep the trimmings for the compote. Chop 100 g (3 1/2 oz.) of strawberry trimmings.
- Add 30 g powdered sugar, the juice of 1 lemon and a few grindings of black pepper.
Assembly
- Arrange the strawberries in a rosace in 4 bowls.
- Place the other berries around in a circle, and the strawberry compote in the center.
- Pour the berry soup over everything.
- Add the sorbet in the center.
- Garnish with a bunch of red currants dipped in granulated sugar.
