Chilled Red Fruit Soup with Lemon Thyme and Mascarpone Sherbet from The Professional Pastry Chef by
Chilled fruit soup is a refreshing dessert alternative on hot summer days. It has an intense flavor without being overly rich, and it’s a great choice for guests who cannot eat chocolate. While I...
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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
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