I don’t know about you guys but I love making unusual desserts. I’m not saying I have anything against the classics… but sometimes I just get the urge to try something new. Strawberry soup with dessert caviar seemed the like the perfect, unique creation to try out.
This strawberry soup recipe is from Sprinkle Bakes. Heather’s blog constantly inspires me and I find myself with an ever-growing list of her recipes that I can’t wait to try. They are not only delicious but also artistic and creative. If you love baking with an artistic flare, check out her site.
Anyways, back to the soup! It’s an excellent dessert for summer when you’re not thrilled at the prospects of spending a day slaving away in an overheated kitchen. The soup is very easy to put together and can be made ahead of time. I used farm-grown strawberries in my soup which were so sweet and flavourful (not like those tasteless grocery store berries we’re used to seeing throughout the winter – bleh!). Since the strawberries were so sweet, I cut the sugar in half which resulted in a more refreshing summer dessert. Feel free to add the full amount of sugar or add sugar to taste.
Ok so another reason why I was so keen to try this recipe is because of the dessert caviar garnish. I’ve been meaning to play around with dessert caviar for a while now but was a little intimidated by the process. However, my dessert caviar was a total success!
Dessert caviar is made by first creating a very flavourful liquid, combining it with gelatin and slowly adding drops of this liquid into a very cold volume of chilled oil. As the gelatinous mixture makes contact with the cold oil, it forms perfect spheres. You can find a fantastic step-by-step tutorial on Sprinkle Bakes on how to make dessert caviar. Surprisingly, the process was quite simple.
I love the idea of using dessert caviar as a garnish since your flavour possibilities are endless. For the strawberry soup, I decided to go with a basil dessert caviar. I picked up some amazing Thai basil from Gull Valley Greenhouses at my local farmer’s market – it made for a very tasty and fresh dessert caviar. To make the liquid for the basil caviar see below.
Along with the caviar, you can garnish your soup with whipped cream or fresh basil.
Basil Dessert Caviar
By June 24, 2013Published:
- Yield: about 1 cup of liquid
Hi friends! I don't know about you guys but I love making unusual desserts. I'm not saying I have anything against the classics... …
- 1/2 cup filtered water
- 1/4 cup sugar
- 1/2 cup fresh Thai basil leaves
- Bring water and sugar to a simmer in a small saucepan, mixing to dissolve sugar.
- Remove from heat and add in basil leaves. Mix to combine.
- Transfer the mixture to a blender and blend until smooth. Strain mixture through a fine mesh strainer. Use the strained basil syrup and proceed using the Sprinkle Bakes tutorial.