Description
This cool, seasonal White Chocolate Strawberry Kiwi Soup is a make-ahead dessert that is at once, simple, elegant and sure to impress!
Ingredients
Units
Scale
- 5 egg yokes
- 1/2 cup sugar
- 1/2 teaspoon almond extract
- 2 cups whole milk
- 1/2 teaspoon vanilla extract
- 1 cup white chocolate chips
- 2 cups sliced fresh strawberries (approximately 1 pound of fruit)
- 1 cup sliced, quartered fresh kiwi (approximately 5 kiwis)
- 1/4 cup finely chopped, fresh mint
- 1/4 cup sugar
Instructions
- In a medium bowl, whisk together egg yokes, 1/2 cup of sugar & almond extract until smooth.
- In a medium saucepan, bring milk to a boil over medium-high heat then immediately remove from heat.
- Temper hot milk with egg mixture by whisking 1/4 of the hot milk to the egg mixture to warm it slightly, then whisk one 1/4 of the egg mixture back to the hot milk to cool it slightly, then add the remaining milk, now cool, slowly drizzled into the egg, constantly whisking to avoid lumps until both are combined and frothy.
- Pour the combined, egg & milk back into the saucepan and return to medium heat, and simmer to thicken. Do not bring this mixture to a boil, a small simmer is all the heat you need, stirring constantly to avoid scalding and “cooking” the egg.
- Remove from heat, add white chocolate chips and stir, off heat, until melted.
- Return to medium-low heat to thicken, stirring constantly. Note on consistency: The custard should cling to the back of a spoon to make a film. If you take your finger and draw a line through the liquid, the remaining sauce should not run through the line, but instead remain stationary on the spoon for about three seconds, thanks to the coagulation of the yokes. The French call this “a la nappe” – “to coat”.
7) Strain the custard through a fine sieve to remove any lumps for a smooth, creamy finish. Chill, covered, in the fridge minimum of one hour or as long as overnight.
8) In a medium bowl, combine cut fruit, 1/4 cup of sugar, and finely cut mint. Let stand at room temperature to render juices and combine flavours, for approximately one hour.
Notes
To serve; spoon fruit into a bowl, or glass (preferably chilled) and gently ladle the custard over the fruit. To finish, add a drizzle of fruit syrup from the bottom of the bowl over the custard for added drama and colour.
- Prep Time: 30 minutes
- Cook Time: 30 Minutes
- Category: Desserts
- Method: Simmering
- Cuisine: Modern French