Cold Strawberry Soup with Champagne Jelly

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Cold Strawberry Soup with Champagne Jelly
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Difficulty:
easy
Difficulty
Preparation:
4 h. 20 min.
Preparation

Ingredients

for
4
Ingredients
1 kilogram Strawberries
100 grams sugar
100 milliliters white wine
2 stalks mint
100 milliliters Orange juice
1 tablespoon cornstarch
3 tablespoons lemon juice
For the champagne jelly
1 lemon
3 tablespoons sugar
200 milliliters Sparkling wine
6 sheets gelatin
to garnish
Lemon balm
chopped Pistachio
How healthy are the main ingredients?
StrawberrysugarOrange juicesugarmintlemon

Preparation steps

1.

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.

2.

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.

3.

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. 

4.

Cut the Champagne jelly into soups. Divide the strawberry soup into bowls, and garnish with the jelly, pistachios, and lemon balm.