Cold Strawberry Soup With Strawberry Cream Quenelles
Serves: 2
Jolie Turcotte
1 January 1970
Based on User reviews:
47
Spice
62
Sweetness
38
Sourness
40
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Heavy Cream (chilled)1.5 tsps
Gelatin (powdered)6 tbsps
Sugar1 tsp
Grand Marnier1 tsp
Lemon JuiceDirections:
1
The Quenelles Place 1/4 cup of the heavy cream in the top of a double boiler
2
Sprinkle with the gelatin and let sit for 5 minutes
3
Meanwhile, puree the strawberries in a food processor with the sugar
4
Whip the remaining 3/4 cup of cream
5
Place the gelatin mixture over boiling water and stir until the gelatin melts (about 3 minutes)
6
Place a mixing bowl over ice and combine the gelatin mixture in it with the strawberry puree
7
Fold in the whipped cream
8
Refrigerate for about 1-2 hours
9
Sliced Strawberries Combine the ingredients in a mixing bowl and marinate for at least 1 hour
10
The Strawberry Soup Puree the strawberries with the sugar and the lemon juice in a food processor
11
Chill
12
Assembly When ready to serve, divide the strawberry soup among 6 wide, shallow soup bowls
13
Working with 2 teaspoons, form ovals from the strawberry quenelle mixture
14
You should have about 18 quenelles
15
Place 3 quenelles in each bowl of strawberry soup, at 12 o'clock, 4 o'clock, and 8 o'clock
16
Garnish the bowls with the marinated strawberry slices and with fresh mint leaves
17
Wine Selection: Serve with young Asti Spumante or Moscato d'Asti