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Chilled Strawberry Soup with Drunken Berries and Peppered Whipped Cream

Chilled Strawberry Soup with Drunken Berries and Peppered Whipped Cream
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Restaurant : Fairmont Reine Élizabeth

INGREDIENTS

PREPARATION

  1. In a blender combine strawberries, 10 % cream, yogurt, honey and orange juice; puree until smooth. Season with sea salt. Refrigerate until ready to serve.
  2. Peppered Whipped Cream
  3. Place a small clean stainless steal bowl in the freezer for 5 minutes. Add 35 % cream to chilled bowl and with a metal whisk, whisk it until stiff peaks form. Gently stir in pepper and salt. Make ahead: Cover and refrigerate for up to 8 hours.
  4. Drunken Berries
  5. In small saucepan; bring balsamic vinegar to boil over medium-high heat; reduce heat and simmer about 10 minutes or until slightly thickened and syrupy (about 1 tbsp/15 mL). Cool to room temperature. Repeat the process with the port wine.
  6. In small bowl combine, raspberries, blackberries and strawberries; gently stir in 1 tbsp (15 mL) each balsamic and port syrups.
  7. Place a heaping tablespoon of the drunken berries into the center of a shallow soup bowl. Carefully pour the chilled strawberry soup around the drunken berries. Place a teaspoon of Peppered Whipped Cream on top of the Drunken Strawberries.

COMMENTS

Prep. Time: 20 mins
Cooking Time: 15 mins
Servings: 4
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