Strawberry Soup with Baked Strawberries and Mango Sorbet
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- 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.
- Clean and quarter the remaining strawberries.
- 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.
- 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.
- 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.
- 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!
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