Ingredients

• 1 cup heavy cream, chilled
• 1 1/2 teaspoons powdered gelatin
• 1/2 pint strawberries, hulled
• 1 tablespoon sugar
• 1/2 pint strawberries, hulled
• 1 teaspoon sugar
• 1 teaspoon Grand Marnier
• 2 pints strawberries, hulled
• 6 tablespoons sugar
• 1 teaspoon lemon juice

Browse by ingredient

Instructions

1. The Quenelles
2. Place 1/4 cup of the heavy cream in the top of a double boiler. Sprinkle with the gelatin and let sit for 5 minutes.
3. Meanwhile, puree the strawberries in a food processor with the sugar.
4. Whip the remaining 3/4 cup of cream.
5. Place the gelatin mixture over boiling water and stir until the gelatin melts (about 3 minutes).
6. Place a mixing bowl over ice and combine the gelatin mixture in it with the strawberry puree. Fold in the whipped cream. Refrigerate for about 1-2 hours.
7. Sliced Strawberries
8. Combine the ingredients in a mixing bowl and marinate for at least 1 hour.
9. The Strawberry Soup
10. Puree the strawberries with the sugar and the lemon juice in a food processor. Chill.
11. Assembly
12. When ready to serve, divide the strawberry soup among 6 wide, shallow soup bowls.
13. Working with 2 teaspoons, form ovals from the strawberry quenelle mixture. You should have about 18 quenelles. Place 3 quenelles in each bowl of strawberry soup, at 12 o'clock, 4 o'clock, and 8 o'clock. Garnish the bowls with the marinated strawberry slices and with fresh mint leaves.
14. Wine Selection: Serve with young Asti Spumante or Moscato d'Asti.