Strawberry Soup with Soft Meringues

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Strawberry Soup with Soft Meringues
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Difficulty:
moderate
Difficulty
Preparation:
2 h. 45 min.
Preparation

Ingredients

for
4
Ingredients
1 ⅕ kilograms Strawberries
100 grams sugar
100 milliliters white wine
2 stalks mint
100 milliliters Orange juice
1 tablespoon cornstarch
3 tablespoons lemon juice
2 egg whites
salt
50 grams powdered sugar
For the garnish
5 tablespoons sugar
2 tablespoons water
How healthy are the main ingredients?
StrawberrysugarOrange juicesugarmintsalt

Preparation steps

1.

Rinse, hull and chop the strawberries. In a saucepan, bring the sugar, wine, mint and orange juice to a boil. Add 2/3 of the strawberries, cover and simmer 10 minutes. Puree and strain through a fine-meshed sieve into the saucepan.

In a small bowl, stir  the cornstarch into a little cold water until smooth. Bring the strawberry mixture to a boil, stir in the cornstarch and cook, stirring until thickened, about 1 minute. In a bowl, stir together the remaining strawberries and lemon juice. fold into the puree and refrigerate until chilled, about 2 hours.

2.

Bring a wide, shallow pot of water to a simmer.

3.

In the bowl of an electric mixer, beat the egg whites with 1 pinch of salt until stiff, gradually add the powdered sugar and beat until stiff, shiny peaks form. Using 2 dampened tablespoons, scoop out 4 egg-shaped mounds of egg white and one at a time, drop them into the simmering water. 

4.

Cook 2 minutes, flip the mounds over and simmer 2 minutes longer or until firm. Lift out with a slotted spoon and drain on paper towels.

5.

Top the chilled strawberry soup with the egg whites and serve if desired with caramel threads.

6.

For the garnish: In a small saucepan, bring the sugar and 2 tablespoons of water to a boil, stirring constantly, until the water has evaporated. Cook until the caramel is the color of a brown paper bag and remove from the heat. Immediately dip a fork in the caramel and move the fork back and forth over the cold soup to create caramel threads.