Two-Tone Fruit Soup
Ingredients
- For the apricot soup
- 600 grams Apricot
- 1 pc ginger
- 80 milliliters Orange juice
- 80 milliliters Apricot juice
- 1 Lime (juice and zest)
- 3 Tbsps Maple syrup
- Lemon balm
- For the strawberry soup
- 500 grams Strawberries
- 50 grams sugar
- 50 milliliters white wine
- 2 stalks mint
- 50 milliliters Orange juice
- 1 tsp cornstarch
- 1 Tbsp lemon juice
Preparation steps
Cut an X into apricots and scald in boiling water, peel, halve, pit and cut into thin wedges.
Peel ginger and finely chop. Combine apricots with ginger and the orange, apricot and lime juices. Puree, sweeten with maple syrup and chill for 1 hr. in the refrigerator.
Trim, rinse and chop strawberries, set aside a few for decoration. Bring sugar, wine, mint and orange juice to a boil. Add the strawberries, cover and simmer about 10 minutes. Then puree and strain through a fine sieve. Stir a little water into the cornstarch, add to berry puree, return to the pan and boil again. Put in a bowl, stir in lemon juice, allow to cool and set for 2 hrs. in the refrigerator.
To serve, cut a piece of cardboard in the shape of the serving plate or bowl, set in the middle of the plate and fill each half with a fruit soup, even on each side. Remove the cardboard carefully and garnish the soups with lemon balm.
