Chilled strawberry soup with crisp almond tuiles Recipe

Sweet strawberries combine with the light tart flavour of white balsamic in this refreshing summer dessert served with a homemade almond tuile

  • Preparation
    30mins
  • Cooking time
    0mn
  • Rest time
    0mn
Rate this recipe
(10 votes) 4.5/5
Ingredients
Pour people
  • Strawberries : 500 g
  • Caster sugar : 75 g
  • Lemon juice : 10 ml
  • For the tuiles
  • Egg white(s) : 2 whole
  • Unsalted butter : 50 g
  • Plain flour : 50 g
  • Icing sugar : 75 g
  • Flaked almonds : 50 g
Method
  • 1. FOR THE ALMOND TUILES

    Preheat the oven to 180 degrees.

    Melt the butter in a saucepan. Combine the icing sugar and flour. Add the melted butter and eggs whites to the dry ingredients and and mix to a light batter. Gently fold in the flaked almonds.

    Line a baking tray with non stick parchment and spoon small spoons of batter onto the baking sheet. Place in the oven and cook for 6-8 minutes or until golden brown.

    Remove from the oven and, while the pastry is still warm, cut into squares or other shapes of your choice. Set aide and leave to cool.

  • 2. FOR THE STRAWBERRY SOUP

    Wash and de-stem the strawberries. Place in a blender with the caster sugar and the lemon juice. Blitz until you have a smooth 'soup'.

    Pour in to individual serving glasses and place in the fridge to chill.

    When ready to serve, remove from the fridge and top with an almond tuile.

Chef's tip

«Add some raspberries and a couple of mint leaves to this recipe to vary the flavour.»

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