A simple feast for a summer's day; the refreshing taste of red fruits combined with a hint of mint and basil.
Ingredients
- 250ml monbazillac or desert wine
- 90ml red wine, cabernet sauvigon
- 100g water
- 40g sugar, caste
- 10ml vanilla syrup
- 5g mint
- 3g basil, fresh
- 225g raspberries
- 160g strawberries, stemmed, halved and quatered
- 40g wild strawberries (optional)
- 1/2 charentais melon, scooped into 12 balls with parisienne spoon
- 100ml chilled pink champagne
Method
Planning ahead
This dish can be prepared 4-6 hours in advance.
To prepare the red fruit soup
- Bring to the boil and two wines, sugar and vanilla. Flambe the liquid (*1) and turn off the gas. Add the muslin bag with mint and basil to infuse the liquid and water. Cool down approx 40oC (*2). Add the raspberries and the melon balls. Refrigerate for at least 4 hours.
To serve
- Place the soup and fruit into a large serving bowl or 4 individual bowls. Pour approx 2 tablespoons of the pink champagne over the top as you are serving.
- Chef's notes:
- (*1) This is to burn off the alcohol to give a rounder flavour, but it also means that children will also be able to enjoy this dessert.
- (*2) If the soup is too hot the raspberries will cook and puree. 40oC is the best temperature to get an exchange of flavours.
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