Name: Chilled Strawberry Rhubarb Soup with Mascarpone and Pink Peppercorns
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 4 Servings
Ingredients: 1 1/2 cups strawberries, stems removed, quartered; 1/2 cup granulated sugar; 3 to 4 stalks rhubarb, finely chopped (about 1 1/2 cups), plus 1 stalk rhubarb, thinly peeled into strips with a vegetable peeler, for garnish; 1 tablespoon pink peppercorns, lightly ground; Fresh pink elderflowers, for garnish; 1/2 cup all-purpose flour; 1/3 cup light brown sugar; 7 tablespoons unsalted butter, cut into pats, at room temperature; 1 tablespoon granulated sugar; 1 teaspoon ground cinnamon; 1/4 teaspoon almond extract; 1/8 teaspoon kosher salt; 2 cups strawberries, stems removed, quartered; 2 to 3 tablespoons granulated sugar; Pinch kosher salt; Zest and juice of 1/2 lemon; Zest and juice of 1/2 orange; 3 fresh mint leaves, thinly sliced; 1 1/4 cups heavy whipping cream; 1/2 cup confectioners' sugar; 1/2 teaspoon almond extract; 1/4 teaspoon vanilla paste; 1 cup mascarpone cheese

Directions

Special equipment:

a pastry bag

For the soup: Preheat the oven to 375 degrees F.
Add the strawberries, granulated sugar, chopped rhubarb and 3 tablespoons water to a small saucepan. Bring to a boil until the sugar dissolves, about 5 minutes, then reduce the heat and simmer until the rhubarb is tender, about 30 minutes. Use a slotted spoon to transfer the solids to a blender with 1 cup of the liquid. Blend until smooth, adding more of the liquid if needed. Strain through a fine mesh strainer set over a bowl. Season to taste and place in the freezer to keep chilled until serving.
For the crumble: Meanwhile, add the flour, brown sugar, butter, granulated sugar, cinnamon, almond extract and salt to a mixing bowl and use the back of a fork or your hands to bring the mixture together. Pour the mixture onto a baking sheet fitted with a silicone liner and press down into a thin layer. Bake for 15 minutes, until golden brown, and allow to cool. Lightly break apart and set aside for serving.
For the macerated strawberries: Add the strawberries, granulated sugar, salt, lemon zest and juice, and orange zest and juice to a medium bowl. Toss to combine, then set aside for about 15 minutes to allow the sugar to dissolve. Stir in the mint just before serving.
For the mascarpone whip: Whisk the heavy cream, confectioners’ sugar, almond extract and vanilla paste in a large bowl for 1 to 2 minutes until just thickened, taking care not to overmix. Fold in the mascarpone with a rubber spatula, scraping down the sides of the bowl. Whisk again until soft peaks form, then transfer to a pastry bag and cut a hole about 1 inch wide.
Place the peeled rhubarb in a bowl of ice water until needed. Drain, then use the back of a knife to curl the strips.
To assemble, break up some of the crumble and spoon into the center of each bowl. Pipe the mascarpone whip on top of the crumble, then spoon the macerated strawberries on top. Sprinkle with a pinch of the pink peppercorns. Arrange three more shards of the crumble in each bowl, leaning them against the strawberries. Decorate with the rhubarb spirals and elderflowers. Carefully pour the chilled strawberry rhubarb soup around the edge of each bowl.

When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.

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Chilled Strawberry Rhubarb Soup with Mascarpone and Pink Peppercorns

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