Strawberry Champagne Soup

Strawberry Champagne Soup - Recipe Finder

Strawberry Champagne Soup

Strawberry Rice Ice Cream and Almond Brittle

Info

Course:
Dessert
Total Time:
Under 4 Hours
Skill Level:
Challenging
Cost:
Splurge

Photo by:

Top Chef Masters, Season 1, Episode 8, Elimination Challenge

Ingredients

STRAWBERRY CHAMPAGNE SOUP

4 pints strawberries, cleaned and hulled
1 cups of simple syrup
1 cup Champagne, rose

RICE VANILLA RIPPLE

4 cups of frozen vanilla rice milk

STRAWBERRY COULIS

2 cups of strawberries, cleaned and hulled
1/4 cup of simple syrup

STRAWBERRY JELLY

1/2 cup of water
2 packages of strawberry agar agar
2 cups strawberries nectar
1 cup fresh strawberries, diced

ALMOND BRITTLE

2-1/2 cup granulated sugar
1 cup water
1/4 cup Agave syrup
1 Cup toasted almonds
1 tablespoon baking soda
Pinch of salt
2 tablespoons unsalted butter
1 tablespoons vanilla extract
Semi sweet chocolate, melted, for garnish

SUGAR STRAWBERRIES

4 cups of strawberries, washed and hulled
1/4 cup of sugar

Directions

STRAWBERRY CHAMPAGNE SOUP

Place in ingredients in blender and puree. Place in ice cream maker and process till frozen.

RICE VANILLA RIPPLE

Temper the frozen rice milk, and take sorbet and whirl it into the vanilla rice milk, to make ripple.

STRAWBERRY COULIS

Blend in blender till smooth and reserve. Place in squirt bottle.

STRAWBERRY JELLY

Heat water, dissolve the agar powder. Cool the mixture and add fruit and nectar and refrigerate. Mix both and pour into pan, cut into squares. Reserve for assembling.

ALMOND BRITTLE

Bring ingredients to a boil, cook to hard boil state, till syrup makes a hard ball and is amber. Stir in toasted almonds and the remainder of the ingredients. Pour on well oiled sheet pan, and carefully with forks pull till thin but being VERY CAREFUL not to burn yourself. Cool, till crispy. Once cool break into pieces. Drizzle with melted semi sweet chocolate and allow to dry.

SUGAR STRAWBERRIES

Allow strawberries and the sugar to marinate until berries become juicy.

TO PLATE

Place a cube of strawberry jelly on plate in center, top with sugar strawberries. Add one scoop of strawberry soup with vanilla ripple and top with almond brittle. If desired decorate with a little pureed strawberry coulis.