***** CODE PUB = PUB_B *****
Français
 
Berry Soup Recipe
 
 
Berry Soup
Jean-Michel Lorain, La Côte St-Jacques, Bourgogne, France
Jean-Michel Lorain, La Côte St-Jacques, Bourgogne, France
Flavors of Burgundy
Total time: more than 2 hours

Preparation time: 15 minutes
Double boiler: 2 hours
Draining time: 1 hour
Cooking time: None

 
Difficulty: Easy
Ingredients
For 4 servings

- 300 g (10 oz.) strawberries
- 100 g (3 1/2 oz.) raspberries
- 50 g (2 oz.) wild strawberries
- 50 g (2 oz.) red currants
- 50 g (2 oz.) powdered sugar

Strawberry compote
- Strawberry trimmings
- 30 g (1 oz.) powdered sugar
- Lemon juice
- Black pepper

For presentation
- 400 g (14 oz.) strawberries
- 80 g (3 oz.) raspberries
- 80 g (3 oz.) wild strawberries
- 125 g (4 oz.) red currants
- 80 g (3 oz.) blackberries
- Granulated sugar
- 4 bunches of red currants
- Almond milk sorbet
Method
  1. Combine 300 g strawberries, 100 g raspberries, 50 g wild strawberries, 50 g red currants and 50 g powdered sugar.
  2. Place in a bowl set over simmering water for 2 hours.
  3. Strain through a fine sieve without pressing to keep the juice clear.
  4. Let drain for 1 hour.

Strawberry compote

  1. Slice the strawberries thinly and keep the trimmings for the compote. Chop 100 g (3 1/2 oz.) of strawberry trimmings.
  2. Add 30 g powdered sugar, the juice of 1 lemon and a few grindings of black pepper.

Assembly

  1. Arrange the strawberries in a rosace in 4 bowls.
  2. Place the other berries around in a circle, and the strawberry compote in the center.
  3. Pour the berry soup over everything.
  4. Add the sorbet in the center.
  5. Garnish with a bunch of red currants dipped in granulated sugar.
 
More recipe ideas
..........

In collaboration with CEDUS.

Search
Search within the site
Find
 
Advanced search >
Register free to receive our official newsletter
Sign up
 
Subscribe to our free RSS feeds:
Get the daily and monthly recipe posts automatically added to your newsreader.
 
Sign up
 
***** CODE PUB = PUB_D *****
***** CODE PUB = PUB_F *****