Recipe courtesy of David Rosengarten

Cold Strawberry Soup with Strawberry Cream Quenelles

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  • Level: Easy


For the quenelles:

For the sliced strawberries:

For the strawberry soup:


  1. The Quenelles
  2. Place 1/4 cup of the heavy cream in the top of a double boiler. Sprinkle with the gelatin and let sit for 5 minutes.
  3. Meanwhile, puree the strawberries in a food processor with the sugar.
  4. Whip the remaining 3/4 cup of cream.
  5. Place the gelatin mixture over boiling water and stir until the gelatin melts (about 3 minutes).
  6. Place a mixing bowl over ice and combine the gelatin mixture in it with the strawberry puree. Fold in the whipped cream. Refrigerate for about 1-2 hours.
  7. Sliced Strawberries
  8. Combine the ingredients in a mixing bowl and marinate for at least 1 hour.
  9. The Strawberry Soup
  10. Puree the strawberries with the sugar and the lemon juice in a food processor. Chill.
  11. Assembly
  12. When ready to serve, divide the strawberry soup among 6 wide, shallow soup bowls.
  13. Working with 2 teaspoons, form ovals from the strawberry quenelle mixture. You should have about 18 quenelles. Place 3 quenelles in each bowl of strawberry soup, at 12 o'clock, 4 o'clock, and 8 o'clock. Garnish the bowls with the marinated strawberry slices and with fresh mint leaves.
  14. Wine Selection: Serve with young Asti Spumante or Moscato d'Asti.