Soupe de fruit rouges

This lovely dessert is primarily made up of raspberries, strawberries, blackberries, melon and red wine. Best garnished with herbs and served immediately.

• serves

  6

• prep

  30 minutes

• difficulty

  Easy

Ingredients

• 250 ml Monbazillac or dessert wine
• 100 ml red wine, such as Malbec
• 40 g caster sugar
• zest of 1 lemon
• 1 vanilla bean
• 250 ml cold water
• ½ punnet alpine wild strawberries, or regular strawberries
• ½ punnet blackberries, or other mixed berries
• 20 g caster sugar
• ½ Charentais melon (or use rockmelon), scooped into 12 balls 
• 12 mint leaves
• 6 leaves basil, fresh

Instructions

1. In a small saucepan, mix the Monbazillac wine, the red wine, 40 g caster sugar, lemon zest and seeds from the vanilla bean. Bring to the boil for then reduce to half. Take off the heat and add the cold water. Cool down.
2. In a large bowl or deep tray, mix the fruit, except the melon, and the 20 g caster sugar. Leave for 30 minutes to macerate. Divide macerated fruits and melon among 6 serving bowls. Pour some wine mixture in each bowl.
3. Garnish with herbs and serve immediately.

 

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.