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Iced red fruit soup with rhubarb, moscato d'asti & meringue

Students Hotel School VTI Spijker

Students Hotel School VTI Spijker

dessert

120

minus

Recipe for

4

person

persons

120

minutes

For the soup & garnish

250 g Hoogstraten Strawberries

100 g Hoogstraten Raspberries

3 dl Moscato d'Asti

Sugar syrup (3 dl water + 150 g sugar)

Strawberry Liqueur

3 stalks of rhubarb (garnish)

Some more soft fruit (garnish)

For the meringue

100 g of protein

170 g sifted powdered sugar

Roadmap

For the soup:

Combine the strawberries, raspberries, moscato d'asti, sugar syrup & strawberry liqueur in the blender and blend until smooth.
Keep it in the refrigerator for a while

For the garnish:

Deflesh the rhubarb and cut into fine bars. Fry briefly in butter and add the sugar.
Let these caramelize slightly.
Quarter the Hoogstraten soft fruit (strawberries, raspberries, blackberries, blue & red currants).

For the Meringue:

Beat the egg whites together with half the sugar until semi-stiff.
Then add the rest of the sugar until completely stiff.
Preheat the oven to 100°C.
Put the mixture in a piping bag and pipe the meringue onto buttered paper in very thin strips.
Place in the oven for 1.5 hours.
Store in a dry place.

For dressing:

Serve the fruit soup in a deep plate. Arrange the Hoogstraten soft fruit and rhubarb.
Finish with the meringue meringue meringue and lemon balm.

Want to know more about our strawberries?Learn more about our berries?Learn more about our peppers?Learn more about our specials?Learn more about our cucumbers?Learn more about our tomatoes?Learn more about our cherries?

No items found.

Ingredients

for

4

persons

person

For the soup & garnish

250 g Hoogstraten Strawberries

100 g Hoogstraten Raspberries

3 dl Moscato d'Asti

Sugar syrup (3 dl water + 150 g sugar)

Strawberry Liqueur

3 stalks of rhubarb (garnish)

Some more soft fruit (garnish)

For the meringue

100 g of protein

170 g sifted powdered sugar

Fan of this recipe?

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Preparation

120

minus

For the soup:

Combine the strawberries, raspberries, moscato d'asti, sugar syrup & strawberry liqueur in the blender and blend until smooth.
Keep it in the refrigerator for a while

For the garnish:

Deflesh the rhubarb and cut into fine bars. Fry briefly in butter and add the sugar.
Let these caramelize slightly.
Quarter the Hoogstraten soft fruit (strawberries, raspberries, blackberries, blue & red currants).

For the Meringue:

Beat the egg whites together with half the sugar until semi-stiff.
Then add the rest of the sugar until completely stiff.
Preheat the oven to 100°C.
Put the mixture in a piping bag and pipe the meringue onto buttered paper in very thin strips.
Place in the oven for 1.5 hours.
Store in a dry place.

For dressing:

Serve the fruit soup in a deep plate. Arrange the Hoogstraten soft fruit and rhubarb.
Finish with the meringue meringue meringue and lemon balm.

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For the soup:

Combine the strawberries, raspberries, moscato d'asti, sugar syrup & strawberry liqueur in the blender and blend until smooth.
Keep it in the refrigerator for a while

For the garnish:

Deflesh the rhubarb and cut into fine bars. Fry briefly in butter and add the sugar.
Let these caramelize slightly.
Quarter the Hoogstraten soft fruit (strawberries, raspberries, blackberries, blue & red currants).

For the Meringue:

Beat the egg whites together with half the sugar until semi-stiff.
Then add the rest of the sugar until completely stiff.
Preheat the oven to 100°C.
Put the mixture in a piping bag and pipe the meringue onto buttered paper in very thin strips.
Place in the oven for 1.5 hours.
Store in a dry place.

For dressing:

Serve the fruit soup in a deep plate. Arrange the Hoogstraten soft fruit and rhubarb.
Finish with the meringue meringue meringue and lemon balm.

Recipe for

4

person

persons

120

minutes

For the soup & garnish

250 g Hoogstraten Strawberries

100 g Hoogstraten Raspberries

3 dl Moscato d'Asti

Sugar syrup (3 dl water + 150 g sugar)

Strawberry Liqueur

3 stalks of rhubarb (garnish)

Some more soft fruit (garnish)

For the meringue

100 g of protein

170 g sifted powdered sugar

Roadmap

Find out where your strawberries come from Discover where your berries come from Discover where your cherries come from Discover where your tomatoes come from Discover where your peppers come from Discover where your specialties come from

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