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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Recipe Information
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
Instructions
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.
2. In a separate bowl, whisk the egg yolks and a pinch of salt until smooth and pale in color.
3. Slowly temper the hot cream into the egg yolks by adding a small amount at a time, whisking constantly to prevent curdling.
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.
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.
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.
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.
8. Pass the strawberry purée through a fine sieve to remove any seeds, then transfer it to a large bowl.
9. Stir in the sugar, orange juice, lemon juice, and yogurt. Mix well until smooth and well combined.
10. Cover the bowl and refrigerate the soup for at least 1 hour to chill and allow the flavors to meld.
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.
12. Garnish with fresh mint leaves and serve immediately for a refreshing dessert.
Nutrition Facts
Calories |
2856 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.4 g | 245% | |
| Saturated Fat | 109.0 g | 545% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1253 mg | 418% | |
| Sodium | 527 mg | 23% | |
| Total Carbohydrate | 224.3 g | 82% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 197.5 g | ||
| Protein | 30.5 g | 61% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 686 mg | 53% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 2063 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
