New Forest Strawberry Consommé Recipe

Chilled New Forest Strawberry Consommé with Lemon Verbena Sorbet and Almond Tuile 

Serves Four

 

Chilled Fruit Soup

Ingredients

1 large Punnet New Forest Strawberries (hulled and halved if large) 250ml Sauternes 80ml Cabernet Sauvignon

80g Caster Sugar 1 Vanilla Pod 30 Fresh mint leaves 20 Fresh Basil leaves

Method

1.Bring the wines, sugar and vanilla to the boil and add the herbs to the hot liquid, infuse for 10 minutes, pass and then pour over the strawberries.

2.Allow fruits to macerate in it until very cold.

 

Lemon Verbena Sorbet

Ingredients

600g Milk 400g Caster Sugar 50g Glucose

200g Double Cream 600g Greek Style Natural Yoghurt 100g Picked Lemon Verbena Leaves

Method

1.Bring everything to the boil except the yoghurt and leave to infuse for 2 hours.

2.Pass through a fine sieve making sure to press hard.

3.Add the yoghurt and place into the ice cream machine to churn.

 

Almond Tuile Mix

Ingredients

125g Unsalted Butter

125g Caster Sugar

2 whole Eggs

125g Ground Almonds (sifted)

20g Plain Flour

 

Method

1.Place the butter and the sugar into a food processor and cream together.

2.When smooth add the eggs one by one.

3.Add the flour and then the almonds, mix well but don’t overwork.

4.Place in a plastic container in the fridge.

5.MUST BE ALLOWED TO REST FOR 24 HOURS

6.Spread thinly on a non-stick mat and cook @ 150c for 7 mins until golden.

7.Remove and shape whilst warm. Cool

8.When cold place in an airtight container.

 

To Serve

Divide the strawberries equally between 4 chilled serving bowls, add a generous scoop of the sorbet and top with an almond tuile or two.

Pour the consommé around and serve immediately.