Recipes

Soupe de fruits rouge Pamela Maudy

This refreshing red fruit soup recipe offers a light and bright alternative to traditional festive desserts, perfect for a hot summer afternoon. Aside from the foresight to soak your berries overnight, it requires little preparation and almost no equipment. Serve with a dollop of cream or a Madeline alongside.

(serves 6)

(serves 6)

INGREDIENTS

300g raspberries, fresh or frozen
2 punnets of ripe strawberries, tops trimmed
3 tbs raw sugar
1 tbs raspberry vinegar (can be replaced with lemon juice)
2 tbs Verjus
1/2 vanilla bean
250g double cream

METHOD

Place the berries into a mixing bowl or Tupperware, add the sugar, verjus, raspberry vinegar (or lemon juice) and stir. Scrape the vanilla from the inside of the bean with a small knife and add to the mixture. Cover and let marinate in the fridge overnight.
Remove the berry mixture from the fridge and place it in a food processor or blender. Mix on the highest setting until smooth.
Strain the soup through a fine mesh sieve to remove seeds. You may need a spatula to push the liquid through
Taste and adjust sweetness or acidity. You can stir in a little honey here instead of sugar at this stage. That way, there’s no need to blend.
Serve chilled on a hot day with a dollop of double cream and some fresh berries.

Pamela Maudy is a French-Australian chef and founder of Mira, a culinary practice that blends her classical French training and love of local produce with a more experimental, artistic approach. The flavours of her food and the formal qualities of her installations carry a delicate, feminine sensibility—shaped equally by her cultural heritage and background in fashion.

More recipes by Pamela — Beef Bourguignon Pithivier & Chilled Corn Soup

Back to the JOURNAL

SUBSCRIBE for new stories and recipes, direct to your inbox