Strawberry Coupe Recipes

STRAWBERRY SOUP

Steps:

• In a blender, combine all the ingredients but the whipped topping and mint and process until smooth. Ladle the soup into bowls and top with a dollop of whipped topping. Garnish with mint, 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.

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.

STRAWBERRY COMPOTE

Steps:

• Combine chopped strawberries, sugar, balsamic vinegar, and salt in a saucepan; stir to coat evenly. Let sit until berries have released their juices, about 10 minutes.
• Bring to a light boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until strawberries are soft and compote has thickened, about 20 minutes. Remove from heat and let cool slightly; serve warm or cool. Compote will thicken further as it cools.

SUMMER BERRY COUPE

Steps:

• Wash and drain fruit. Keep 1/3 apart for the garnish.
• Put the nuts through a grinder, or wrap them in a towel and hit them into pieces with a hammer. Keep some of the nuts apart for the garnish as well.
• Mix the fruit, yogurt, sugar, lemon juice and the nuts together very well (preferably in a blender, otherwise with a staff mixer or hand blender). Keep this mixture cool.
• Beat the whipping cream until stiff and fold it carefully into the fruit mixture until well blended.
• Distribute half of the mixture over 4 coupe glasses.
• Put one or two scoops of vanilla ice cream on top of this and cover with the remainder of the fruit mixture.
• Garnish with the rest of the fresh fruit and bits of pistachio nuts.

STRAWBERRY CUPCAKES

Steps:

• Heat the oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cupcake cases. Mix the flour and sugar together in a large bowl. In a large jug, whisk together the eggs, yogurt and melted butter. Gradually mix the wet ingredients into the dry until you have a smooth batter, then fold in the strawberries.
• Fill the prepared cases so they are about three-fourths full. Bake for 25-30 mins, or until golden and a skewer inserted into the middles comes out clean. Leave to cool.
• Meanwhile, make the icing. Beat the sugar and butter together until smooth and pale, then add the milk, vanilla and a little pink food colouring and beat until the icing is an even pale pink shade. Spoon the icing into a piping bag fitted with a star nozzle, then pipe in swirls onto the cooled cupcakes. Decorate each with a strawberry half or small strawberry, then serve.