Chilled Red Fruit Soup with Lemon Thyme and Mascarpone Sherbet from The Professional Pastry Chef by

Ingredients

• 2 cups (480 ml) Riesling wine
• 1 pound (455 g) Bing cherries, stems removed, pitted if desired
• 1 pound (455 g) firm red plums (about 10), cut into wedges, pits removed
• 1 tablespoon (15 ml) finely chopped orange zest
• 1 large stem fresh basil (6 to 8 leaves)
• 1 pound (455 g) strawberries, hulled and cut into wedges
• 1 pound (455 g) blueberries
• 1 pound (455 g) red Flame grapes, removed from the stems
• ½ cup (120 ml) fresh orange juice
• small sprigs fresh lemon thyme
• 24 Wavy Tuile Strips (directions follow)
• small berries
• Lemon Thyme and Mascarpone Sherbet
• Zested orange peel