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Chilled berry-rosewater soup with vanilla crème fraîche

You'll need

250 gm strawberries, hulled and coarsely chopped 250 gm mixed raspberries, blueberries and blackberries 150 gm caster sugar 120 ml dessert wine or moscato Thinly peeled rind and juice of 1 orange and 1 lemon 1 tsp rosewater, or to taste To serve: extra raspberries and thinly sliced strawberries To serve: shop-bought meringues, coarsely crumbled (optional)   Vanilla crème fraîche 200 gm crème fraîche 100 ml milk 20 gm icing sugar Scraped seeds of 1 vanilla bean


  • 01
  • Stir berries, sugar, wine, rinds, juices and 250ml water in a saucepan over medium-high heat until sugar dissolves. Bring to the boil and cook until berries are just tender (6-8 minutes). Discard rinds, transfer soup to a food processor, add rosewater and 200ml iced water and process until smooth. Refrigerate to chill (30 minutes).
  • 02
  • For vanilla crème fraîche, whisk ingredients in a bowl to combine. Pour chilled berry soup into serving glasses, then dollop vanilla crème fraîche and serve topped with extra berries and crumbled meringues.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Feb 2014

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