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.
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.
