Name: Chilled berry-rosewater soup with vanilla crème fraîche
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 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

Chilled berry-rosewater soup with vanilla crème fraîche

Australian Gourmet Traveller recipe for chilled berry-rosewater soup with vanilla crème fraîche.

Serves 4

Prep

15M

Cook

10M

Total

25M

Ingredients

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

Method

Main

1.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).

2.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.

Styling by Emma Knowles

Styling by Lynsey Fryers-Hedrick