A twist on summertime strawberries with Pascal Canevet
“British strawberries herald the start of the summer season”
The sweet, delicious strawberry with its distinctive burst of flavour always plays centre stage on my summer dessert menu; but for once, and as I love to tease your palate, I have a strawberry soup to tempt you. Fresh, full of delicate flavour with the perfect lime ile flottante, as light as a cloud, this dish refreshingly served iced-cold is a showstopper for any summer occasion. Pair with Champagne Rosé or a sweet wine with good acidity such as Moscato d’ Asti. A strawberry or Rasberry Bellini would also work very well.
There are many varieties of strawberry, all worth trying and mostly available from farmers’ markets or alternatively seek out local ‘pick-your-own’ farms. It’s one of the finest pleasures of summer to inhale that sweet, heady warmth from a straw bedded row of ripe strawberries – there’s nothing like it!
“This strawberry soup is perfect for dessert but pour it in a glass with a dash of Grand Marnier and you will get a fun and refreshing summer cocktail”
Chilled fresh strawberry soup with lime ile flottante
200gr of fresh English strawberries.
100gr caster sugar
5 large leaves of fresh basil
1 teaspoon of vintage balsamic vinegar
Rinse the strawberries under cold water. Remove the stems and cut the strawberries in quarters. Place them in a stainless steel bowl with the sugar and balsamic vinegar. Chop the basil leaves and add them to the bowl. Store in a fridge and leave it to macerate overnight.
The following day, transfer the mixture into a food processor and blend until smooth. Strain through a sieve and place back into the fridge until needed.
Lime “Ile Flottante”
200gr egg whites
100gr caster sugar
2 grated lime
Preheat the oven to 90C degrees and spray eight baking moulds (ideally 4cm high and 6cm diameter) with non-stick cooking spray.
Using an electric whisk on medium speed, whisk the egg whites in a bowl until frothy. Turn to high speed and add the sugar; continue whisking until the egg whites are stiff and glossy. Whisk in the lime zest. Transfer the mixture into a piping bag and set aside. Place the baking moulds on parchment paper and fill them with the meringue mixture. Bake for 10minutes then set aside to cool.
Pour the chilled strawberry soup into eight serving bowls. Place a meringue on top of each serving, sprinkle with lime zest and decorate with fresh strawberries.
Enjoy summertime at Maison Bleue – we look forward to entertaining you. 01284 760623
You can read more about Chef Pascal Canevet, Maison Bleue events and recipes at maisonbleueblog.co.uk