How to make Chilled Raspberry Soup updated 2017
Place raspberries, sugar and wine in blender. Cover and mix on fast until smooth. Empty raspberry blend into bowl; mix in harsh cream. Cover and refrigerate 1 to 2 hours or until icy. Serve finished with dabs of extra harsh cream and raspberries if sought.
Our delicious Cold berry soup - Rueders Soups
Learn how to make our delicious cold berry soup. Professional recipe. Detailed explanations.
Recipe:
- 500 ml milk
- 2 tablespoons starch
- a pinch of sugar
- 200g strawberries
- 100g blueberries
- 100g cherries
Semolina dumplings:
- 500 ml milk
- 2 tablespoons sugar
- 1 egg
- 35g semolina
Also:
- 3 passion fruit
- 2 tablespoons sugar
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Alright everyone,
today we want to show you a delicious and refreshing dish for the summer: a cold berry soup.
We begin with 200g strawberries, 100g blueberries and 100g cherries. First we remove the green parts of the strawberries and cut them in half.
Then we remove the stems and the seeds from the cherries as we show you. Put both aside. The blueberries we let as they are.
Then we take 500ml of milk and start boiling it in a pot. We also add a pinch of sugar to our milk. If your berries are not that sweet, you may take several tablespoons of sugar, depending on your taste.
When the milk is cooking, we take two tablespoons of starch and dilute them in a small amount of water. Make sure the starch is fully diluted. While we stir our boiling milk, we add the starch to it. Keep boiling it for one minute and remove the heat then.
After that we take half of our berries and add them to the milk. With an immersion blender we blend the milk/berry-mixture until it is totally homogeneous.
Now we pass the soup through a sieve and let it cool out until it reached room temperature.
Then we cut the rest of the berries a bit smaller and also add them to our bowl. We cover the bowl with foil and place it in the fridge.
Now we take two passion fruit and scratch out the inside. We give the jelly and seeds of the passion fruit in a small pot and add one or two tablespoons of sugar. Cook this mixture now for one minute. We want to add this later as a topping, and since passion fruit contains a proteolytic enzyme which could denaturate the milk proteins, we have to heat this mixture. After that put it aside for later usage.
Then we also want to make some semolina dumplings, which will be an awesome addition to our soup.
We again take 500ml of milk and start boiling it in a pot.
We also add two tablespoons of sugar to our milk. When the milk is boiling, we add 35g semolina to our milk. Instantly remove the heat and stir the mixture for a while.
While the mixture is still hot, also add one whole egg to it and stir the mixture again. Let this cool out now.
After 2 hours, when our soup is cold, we can serve it. Fill some of the soup in a deep plate. With two spoons we form our semolina dumplings as we show you. The final step is to decorate everything with a leaf of mint and our passion-fruit-sauce.
Your refreshing cold berry soup is now ready. It is an awesome sweet dish for very hot summer days. We really hope you enjoy this recipe and try it on your own.
TORTA ALLA ARANCIATA E LAMPONI (RASPBERRY AND ARANCIATA CAKE) by Silvia Colloca
Cook Like an Italian Season 3
Ingredients:
3 eggs
200 g caster sugar
4 tbsp extra virgin olive oil
170 g fresh full-cream ricotta, well drained
270 g 00 flour, sifted
16 gr of baking powder
finely grated zest of 2 oranges
125 ml of aranciata
125- gr of raspberries (save 4-5 for the glaze)
For the icing
100 gr f icing sugar
3 tablespoons of aranciata
Method:
Preheat the oven to 180°C, conventional . Grease and flour a Bundt tin.
In a large bowl, beat the eggs with the sugar until pale and creamy. Add the olive oil and ricotta, aranciata and mix until smooth.
Gently add the orange zest, berries and fold in.
Pour the batter into the prepared tin and bake for about 35–40 minutes or until a skewer inserted into the middle comes out clean.
Allow to cool in the tin for 10 minutes then turn onto a wire rack to cool completely for 1 hour.
Make the glaze by mixing icing sugar and aranciata, crush the saved berries with fork to tint the glaze pink and mix well, and pour over the cool cake.
S03E05: FINLAND: Salmon Loimulohi, Split-pea Hernekeitto with Pannukakku & Raspberry Jam Experiment
Shay and Hannah make Finnish food.
Finland is famous for the northern lights, their top-notch education system, wife-carrying (just google it), and being the happiest country on earth. And though their cuisine is not the most popular in the world, it does have a reputation for being straightforward, yet quirky. Let’s just say this is the first I’m hearing of a pea soup and pancake pairing.
Finland is the northernmost country in the European Union, and is bordered by Sweden, Norway and Russia. As you can imagine, fresh fruit, vegetables and spices are rare in these cold climates. So, the Finns consumed what was available; simple, fresh and healthy meals consisting of fish, game meat, breads and milk. Finnish cuisine is similar to Swedish German and Russian cuisines and is equally delicious.
Today we cooked a cedar-smoked salmon called loimulohi, which is traditionally prepared by nailing salmon to a cedar plank and standing it upright near and open fire. We figured we would do our neighbors a solid and not start a bonfire on our balcony and just grilled the fish instead. The cedar plank imparted earthy notes throughout the fish. And after tasting that smoky goodness from the grill, we decided this is arguably the best way to eat salmon. Just a reminder, only salt and pepper was used to season this, but it came off the grill flaking apart and bursting with flavor. You can’t see me right now, but I’m smiling just thinking about it.
We also made something truly, truly special; hernekeitto followed by pannukakku. This combo is the Taco Tuesday of Finland, as it is eaten every Thursday at schools, work cafeterias, and other gatherings that might occur on this day of the week. Even though this began as a military thing, as a way to feed many people at once, the tradition has continued because it is just THAT good! Hernekeitto is a ham and whole green pea soup which is subtly spiced with thyme, marjoram, and clove. Remember what I said earlier? Well, this is the straightforward part of Finnish cuisine and here comes the quirky; This soup is immediately followed by a large oven-baked pancake called pannukakku, which is topped with a homemade fruit jam, in our case raspberry. Though seemingly a strange combination, Finns have the right idea. This was absolutely the perfect follow-up to a hot bowl of ham and pea soup.
I’ll be honest, we never in our lives thought we would make Finnish food and its been confirmed that we WILL be making this again. It’s amazing how our environment, upbringing, culinary traditions, etc., can shape the way in which we decide how appetizing food is and how we feel about it. I would have never paired a baked pancake with soup; but it might have been the best thing to happen this 2020…though that isn’t saying much.
New Scandinavian Cooking - Flavors of the Eternal Forest
During the Fall the Scandinavian forest is full of berries, mushrooms and wild game. Andreas visits Hønefoss in Eastern Norway where he makes lunch to some hunters, before he investigates the origins of one of his favorite Norwegian potatoes from Ringerike. It is small and strange looking, but very tasty. Season 15 Episode 1