Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Cream
Syrup
Soup
To serve
How it's done
Cream
Place the tea bag in the cream, cover and chill for at least 6 hrs.
Syrup
Bring the sugar and water to the boil in a small pan. Simmer until the sugar dissolves, allow the syrup to cool.
Soup
Pour the syrup into a blender. Add the strawberries and lemon juice, puree until smooth. Chill the strawberry soup for approx. 1 hr.
To serve
Remove the tea bag from the cream, squeeze well. Beat the cream with the vanilla sugar and the yoghurt until stiff. Plate up the strawberry soup with the strawberries and cream, sprinkle with the peppermint and pepper.
| Note: | Can also be served in a glass with a straw. |
|---|---|
| Tip: | Tastes delicious with a scoop of vanilla ice cream as well. |
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