| | Strawberry
and Champagne Soup with Honey and Jasmine Ice Cream
by Richard
Phillips
from Great Food Live
Delight your dinner party
guests with Richard Phillips' creative recipe, combining home-made ice cream with
a refreshing strawberry soup.
Servings: 4
Level of difficulty:
Intermediate
Preparation Time: 1 hour
Ingredients
For the strawberry & champagne soup
1kg Strawberries, frozen
1 orange, zest
1 vanilla pod, slit lengthways
150g Sugar
0.5
bunch fresh mint, stalks reserved, leaves cut into fine strips
375ml Champagne
For the honey & jasmine ice cream
500ml double cream
500ml Milk
12 egg yolks
200g Sugar
50ml jasmine tea
100g Honey
Method
1. First make the ice cream. Bring the cream
and milk to the boil in a large, heavy-based saucepan.
2. Meanwhile,
in a large bowl, whisk together the egg yolks and sugar until thoroughly blended.
3. Pour on the milk and cream, whisking continuously. Place back onto a gentle
heat.
4. Keep stirring until the mixture thickens and coats the back
of the spoon. Remove from the heat. Add the jasmine tea and honey and mix well.
5. Cool and place in the refrigerator to infuse overnight.
6. Pass through a sieve into an ice cream machine. Churn until the mixture thickens
and freezes. Transfer to a freezer-proof container and freeze until serving.
7. To make the soup, place the frozen strawberries, orange zest, vanilla
pod and sugar into a heatproof bowl.
8. Cover with cling film and place
in a steamer over simmering water or suspend over a pan of simmering water. Heat
for 20 minutes, stirring every 5 minutes.
9. Remove from the heat, add
the mint stalks and allow to infuse for 20 minutes. Add the champagne and pass
through a fine sieve. Place in the fridge to cool.
10. To serve, divide
fresh diced strawberries among 4 bowls and top each portion with a scoop of the
honey and jasmine ice cream. Pour the strawberry soup around the ice cream, garnish
with thin strips of mint leaves and serve at once.
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