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

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. 

Ingredients

for

4

persons

person

For the soup & garnish

Coöperatie Hoogstraten - Vector logo Hoogstraten

250 g Hoogstraten Strawberries

Coöperatie Hoogstraten - Vector logo Hoogstraten

100 g Hoogstraten Raspberries

Coöperatie Hoogstraten - Vector logo Hoogstraten

3 dl Moscato d'Asti

Coöperatie Hoogstraten - Vector logo Hoogstraten

Sugar syrup (3 dl water + 150 g sugar)

Coöperatie Hoogstraten - Vector logo Hoogstraten

Strawberry Liqueur

Coöperatie Hoogstraten - Vector logo Hoogstraten

3 stalks of rhubarb (garnish)

Coöperatie Hoogstraten - Vector logo Hoogstraten

Some more soft fruit (garnish)

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

For the meringue

Coöperatie Hoogstraten - Vector logo Hoogstraten

100 g of protein

Coöperatie Hoogstraten - Vector logo Hoogstraten

170 g sifted powdered sugar

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

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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 fromDiscover where your berries come fromDiscover where your cherries come fromDiscover where your tomatoes come fromDiscover where your peppers come fromDiscover where your specialties come from
pdf

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strawberries

recipes

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strawberries

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