Strawberry Soup with Honey Ice Cream
Indulge in the ultimate warm-weather treat with this elegant recipe for Strawberry Soup with Honey Ice Cream. This vibrant dish combines the natural sweetness of ripe strawberries with a tangy twist of orange and lemon juice, blended to silky perfection and cooled to create a refreshing chilled soup. The pièce de résistance? Creamy, homemade honey ice cream, infused with golden honey and a hint of vanilla, churned to luscious softness. Each spoonful offers a harmonious balance of fruity freshness and rich creaminess, making it an ideal dessert or sophisticated starter. Garnished with fresh mint, this visually stunning and flavor-packed creation is a must-try for anyone looking to elevate their summer dining experience. Ready in under an hour and serving six, it’s the perfect blend of gourmet simplicity and seasonal flair.
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Ingredients
- 750 grams Fresh strawberries
- 50 grams Granulated sugar
- 125 ml Fresh orange juice
- 1 tablespoon Fresh lemon juice
- 250 grams Plain yogurt
- 500 ml Heavy cream
- 100 grams Honey
- 1 teaspoon Vanilla extract
- 4 pieces Egg yolks
- 1 pinch Salt
- 4 leaves Fresh mint leaves
Directions
Step 1
1. Start by preparing the honey ice cream. In a medium saucepan, heat the heavy cream and honey over medium heat until the mixture begins to steam, but do not let it boil.
Step 2
2. In a separate bowl, whisk the egg yolks and a pinch of salt until smooth and pale in color.
Step 3
3. Slowly temper the hot cream into the egg yolks by adding a small amount at a time, whisking constantly to prevent curdling.
Step 4
4. Once combined, return the mixture to the saucepan and cook over low heat, stirring continuously, until it thickens enough to coat the back of a spoon.
Step 5
5. Remove from heat, stir in the vanilla extract, and let the mixture cool to room temperature. Then refrigerate the mixture for at least 4 hours or overnight.
Step 6
6. Churn the chilled mixture in an ice cream maker according to the manufacturer's instructions. Transfer the ice cream to an airtight container and freeze until firm.
Step 7
7. While the ice cream is freezing, prepare the strawberry soup. Remove the stems from the strawberries and purée them in a blender until smooth.
Step 8
8. Pass the strawberry purée through a fine sieve to remove any seeds, then transfer it to a large bowl.
Step 9
9. Stir in the sugar, orange juice, lemon juice, and yogurt. Mix well until smooth and well combined.
Step 10
10. Cover the bowl and refrigerate the soup for at least 1 hour to chill and allow the flavors to meld.
Step 11
11. To serve, pour the chilled strawberry soup into bowls. Scoop the honey ice cream and place a scoop in the center of each bowl.
Step 12
12. Garnish with fresh mint leaves and serve immediately for a refreshing dessert.
Nutrition Facts
| Serving size | (1864.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2856.4 |
| Total Fat 191.4g | 0% |
| Saturated Fat 109.0g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 1253mg | 0% |
| Sodium 527.0mg | 0% |
| Total Carbohydrate 224.3g | 0% |
| Dietary Fiber 15.4g | 0% |
| Total Sugars 197.5g | |
| Protein 30.5g | 0% |
| Vitamin D 193.2IU | 0% |
| Calcium 686.1mg | 0% |
| Iron 5.8mg | 0% |
| Potassium 2062.7mg | 0% |
Source of Calories