Strawberry Coupe Recipes

COUPE ROSSINI

Steps:

• In a mixer using the whisk attachment beat cream and slowly add sugar and mascarpone. Add vanilla and beat until fairly stiff. Set aside.
• Slice the strawberries and use half the amount to make a coulis in the blender with sugar, to taste. Set aside.
• To assemble dessert line up 4 lowball red wine glasses. Break each ladyfinger into 4 pieces and place the pieces into each glass. Next pour 1/4 of the coulis into each glass. Place the remaining sliced strawberries over the lady fingers and coulis. Place the mascarpone cream mixture into a pastry bag and make a solid layer of cream in each glass. Then place the blueberries, raspberries, and blackberries, dividing evenly, over the cream. When ready to serve garnish with the sorbet, cigarettes, puff dough pencils, white chocolate ring, and mint tip.

STRAWBERRY COUPE

Steps:

• Drop the sliced strawberries, 3 in each glass, into 2 glasses.
• Add icing sugar to taste on top.
• Add the remaining fresh strawberries to both glasses, equally, and then, add whipped cream over the strawberries.
• Top off with fresh mint leaves.
• Refrigerate for 30 minutes before serving.

CHILLED STRAWBERRY SOUP

Steps:

• Puree strawberries, milk, cream and sour cream in a blender or food processor until smooth. Stir in sugar to taste. Chill 8 hours or overnight in refrigerator before serving.

DISNEY WORLD'S STRAWBERRY SOUP

Steps:

• Thaw the frozen berries in their juices.
• Blend all of the ingredients (except the fresh berries) on low until smooth.
• Chill, shake well before serving.
• Add fresh strawberry halves as a garnish.

SUMMER STRAWBERRY SOUP

Steps:

• In a blender, combine the yogurt, orange juice, strawberries and sugar in batches; cover and process until blended. Refrigerate for at least 2 hours. Garnish with additional yogurt and mint leaves if desired.

STRAWBERRY SOUP I

Steps:

• In a blender, combine the strawberries, yogurt, orange juice, sugar, water and cardamom. Puree until well mixed. Chill and serve.