Monday, June 25, 2012

Strawberry and Champagne Soup

Good, we have covered the normal strawberries and I hope you enjoyed the combination of vanilla sauce, cream and strawberries. So now we can start with some different recipes. The strawberry and Champagne soup is an amazing dessert becasue I serve the soup with a Rhubarb Crumble. It gives extra texture and the rhubarbe goes perfectly well with the strawberries

The recipe looks a little long, but if you want to leave the rhubarb crumble away, you can just take some top quality vanilla ice cream with it.....or what I did last time have the soup, then the crumble and a small scoop of vanilla ice cream on top of the crumble....that is really decadent but delicious

So here is the recipe

1 Kg Strawberries frozen or fresh
125 G Sugar
100 Ml White wine
0.5 Ea Strawberries, fresh
0.25 Ea Blueberries

Boil frozen Strawberries up with sugar
Blend and cool as quick as possible
Add white wine to season

Rhubarb Crumble
500 G Rhubarb, frozen
100 G Sugar

Boil rhubarbe up together with sugar, then cool quickly

Sugar dough
125 G Butter
1 G Vanilla Essence
250 G Flour
125 G Sugar
1 Ea Eggs

Mix everything together.
Rest in the fridge for 2 hours.
Roll dough out, pre bake a bit

Almond mix
200 G Marzipan
100 G Butter
2 Ea Eggs
10 G Flour
1 Ea Lemon zestes

Mix all the ingredients well

Baste the almond mix on the sugar dough
Top with rhubarb
Top the crumbles on it
Bake in the oven till golden brown

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