Strawberry Soup with Baked Strawberries and Mango Sorbet

Summary

Ingredients

• 50 grams sugar
• 300 ml mango puree, pulp or juice
• 1 pinch (s) lime zest or lemon, grated
• 600 g strawberries, ripe
• 2 tablespoon sugar
• 1 shot sparkling wine
• 8 strawberries, ripe
• 1 egg (s)
• 10 grams sugar
• 120 ml white wine
• 1 tablespoon rapeseed oil
• 125 g flour
• salt
• 10 grams sugar
• Oil, for frying
• powdered sugar

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Instructions

1. Mix mango puree, pulp or juice (a smoothie also works great), sugar and lime in a stainless steel bowl and then freeze in the freezer. Stir every 15 minutes until the mixture is creamy and frozen.
2. If you have an ice machine, you can also freeze the mass in it. If the sorbet is too firm, just let it thaw a little and stir again.
3. Clean the strawberries, chop them roughly and finely puree them together with the sugar and possibly a dash of sparkling wine in a blender or with a hand blender.
4. Clean and quarter the remaining strawberries.
5. Separate egg (s). Beat the egg whites with the sugar until stiff. Beat the egg yolks with the sugar until creamy and mix with the oil + wine. Add a pinch of salt and the flour, then carefully fold in the stiff egg white.
6. Pull the strawberries through the mixture and bake at 160-170 ° C in the fat (deep fryer or saucepan with oil) until golden. Dry on kitchen paper and sprinkle with powdered sugar.
7. If the strawberries are a little damp and the batter does not stick to them, turn the strawberries in a little flour or dust them beforehand.
8. Serving: Put the strawberry soup on a deep plate, bowl or similar, put the fried strawberries on a skewer and lay out. Serve the sorbet separately in a small glass. Good Appetite!