Red Fruit Soup PT610M https://img4.recipesrun.com/201907/2019/0911/30/c/583294/300x200x50.jpg 4 servings Ingredients: 4 Mint leaves Chilled pink champagne 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 100 ml Cold water 1 tsp. Vanilla puree Ground black pepper 40 g Sugar 90 ml Red wine 250 ml Dessert wine 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
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Red Fruit Soup

By zhanghengshuo

4 Person
610 Minutes
0 Calories
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.

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

Method

  • 01
    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.
  • 02
    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.
  • 03
    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.
  • 04
    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.
  • 05
    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.

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    Red Fruit Soup

    4.5

    ( By zhanghengshuo )

    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.
    01 Information
    • Grade easy
    • Serving 4 servings
    • Prep Time 10 Mins
    • Cook Time 600 Mins
    • Total Time 610 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
    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.
    04 Author
    zhanghengshuo zhanghengshuo
    104 Recipes

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