Cold Strawberry Soup with Champagne Jelly
- 1 kilogram Strawberries
- 100 grams sugar
- 100 milliliters white wine
- 2 stalks mint
- 100 milliliters Orange juice
- 1 tablespoon cornstarch
- 3 tablespoons lemon juice
Soak the gelatine in cold water. Rinse the lemon in hot water, wipe dry, and peel with a vegetable peeler. Squeeze the lemon. Bring the juice, zest, sugar, and 100 ml (approximately 3 ounces) of water to a boil for 1 minute. Simmer, remove from the heat, and remove the lemon zest.
Add the champagne to the syrup. Heat 6 tablespoons of the liquid in a small saucepan, squeeze out the gelatin, and add it to the liquid. Stir until dissolved. Pour into the remaining liquid, add into a shallow baking dish, and chill for at least 4 hours in the refrigerator.
Rinse, trim, and chop the strawberries. Bring the sugar, wine, mint and orange juice to a boil. Add 2/3 of the strawberries and simmer covered for about 10 minutes. Puree and strain through a fine sieve. Mix the cornstarch with a little of the puree, then add to the remaining puree, and bring to a boil. Remove from the heat and add to a bowl with the lemon juice and remaining strawberries. Cool for at least 2 hours in the refrigerator.
Cut the Champagne jelly into soups. Divide the strawberry soup into bowls, and garnish with the jelly, pistachios, and lemon balm.