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Strawberry Soup
Ingredients300 grams Strawberries 300 grams Raspberries 150 grams White Sugar 150 ml Water Juice of 2 Lemons 5 Oranges 300 grams Limes 400 grams Blackberries 400 grams Strawberries 400 grams Raspberries 1/2 litre fresh Mint Sorbet 30 leaves fresh Mint |
MethodThe puree: combine the 300 grams strawberries and the 300 grams raspberries in a food processor and mix for a minute. Add the sugar, water and the lemon juice to obtain a strong and good coloured berry puree. The sorbet: Infuse 30 grams of fresh mint leaves in three quarters of a litre of boiling water, and add syrup made with 500 grams of sugar and half a litre of water. Infuse leaves for 15 minutes. Cool and churn till frozen. The garnish: peel the skin off the oranges and the limes and cut them into fine julienne. Blanch this julienne three times and then candy in a slowly simmering syrup of half a litre of water to 500 grams of sugar for one hour. Keep the candied zests in their sugar base. Clean off the pith from the oranges and cut into segments and keep in some fresh orange juice. To serve: take a large clean white plate and place some of the berry puree over he bottom of the plate. Scatter around the whole berries in harmony with the orange segments. In the centre, place a scoop of the fresh mint ice and then quickly arrange the candied zests over the berries and finish with a few nice mint leaves. Serve immediately. |
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