Recipe courtesy of David Rosengarten
Cold Strawberry Soup with Strawberry Cream Quenelles
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 193
- Total Fat
- 11
- Saturated Fat
- 7
- Carbohydrates
- 23
- Dietary Fiber
- 3
- Sugar
- 19
- Protein
- 2
- Cholesterol
- 41
- Sodium
- 14
Ingredients
For the quenelles:
1 cup heavy cream, chilled
1 1/2 teaspoons powdered gelatin
1/2 pint strawberries, hulled
1 tablespoon sugar
For the sliced strawberries:
1/2 pint strawberries, hulled
1 teaspoon sugar
1 teaspoon Grand Marnier
For the strawberry soup:
2 pints strawberries, hulled
6 tablespoons sugar
1 teaspoon lemon juice
Directions
- The Quenelles
- 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.
- Meanwhile, puree the strawberries in a food processor with the sugar.
- Whip the remaining 3/4 cup of cream.
- Place the gelatin mixture over boiling water and stir until the gelatin melts (about 3 minutes).
- 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.
- Sliced Strawberries
- Combine the ingredients in a mixing bowl and marinate for at least 1 hour.
- The Strawberry Soup
- Puree the strawberries with the sugar and the lemon juice in a food processor. Chill.
- Assembly
- When ready to serve, divide the strawberry soup among 6 wide, shallow soup bowls.
- 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.
- Wine Selection: Serve with young Asti Spumante or Moscato d'Asti.