 Let vibrant strawberries take centre stage, then pair with a creamy topping spiked with meringue pieces. Strawberry consomme sounds like a difficult dish to pull off, but you’ll be surprised at how easy it all comes together!
Ingredients
Method
Combine strawberries, sugar, water, basil and lemon zest in a saucepan on medium. Bring to the boil. Reduce heat to low and simmer for 25 minutes, or until strawberries have softened. Remove from heat.
Strain mixture through a sieve into a large jug (see cook’s tip). Discard pulp. Stir in lemon juice.
For Macerated strawberries, combine strawberries, sugar and lemon juice in a bowl. Season. Cover and set aside for 1 hour or until syrupy.Â
For Vanilla meringue mascarpone, whisk mascarpone and vanilla bean paste in a medium bowl. Fold in crushed meringue.Â
Ladle consommé into bowls. Top with macerated strawberries, mascarpone and extra basil leaves.
Cook’s tip
Don’t press strawberries through sieve or consommé will be cloudy.Â
