Strawberry soup with vanilla ice cream and almond petals

4 servings

25 minutes

Strawberry soup with vanilla ice cream and almond petals is a true embodiment of French elegance and sophistication. A light and refreshing dessert, it combines the sweet tartness of ripe strawberries, the creamy tenderness of vanilla ice cream, and the crunchy texture of almond petals. Historically, such fruit soups emerged in French cuisine as an exquisite way to serve berry desserts, especially in the summer season. Its velvety consistency, enhanced by hints of vanilla, creates a harmony of flavors that captivates from the very first spoonful. Perfect for concluding a romantic dinner or as a refined treat on a hot day, this soup offers a sense of lightness and freshness while mint leaves add aromatic freshness that highlights the dish's subtle sweetness. True gastronomic poetry in every spoon!

Energy value per serving

• Calories: 206.1
• Proteins: 4.2g
• Fats: 11.1g
• Carbohydrates: 21.9g

Ingredients

• Strawberry: 100 g
• Sugar syrup: 50 ml
• Vanillin: 2 g
• Vanilla ice cream: 200 g
• Almond: 40 g
• Fresh mint: 10 g

Cooking steps

1. Blend strawberries, sugar syrup, and vanillin until a uniform creamy consistency is achieved.

   Required ingredients:

   • Strawberry: 100 g
   • Sugar syrup: 50 ml
   • Vanillin: 2 g

2. Divide into four portions.

3. Add a scoop of ice cream to each plate, garnish with fresh mint leaves and almond petals.

   Required ingredients:

   • Vanilla ice cream: 200 g
   • Almond: 40 g
   • Fresh mint: 10 g