Francesco Mazzei's strawberry soup recipe produces a wonderful Summer dessert, infused with thai basil and Szechuan pepper and served with heavenly vanilla mascarpone. Mosto cotto is used in a similar way to balsamic vinegar, and is made from syrupy grape juice.
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To emulsify the Mosto Cotto, add to a bowl along with the olive oil and salt and whisk vigorously until the ingredients come together. Set aside until required
10ml of extra virgin olive oil
1 pinch of salt
10ml of mosto cotto
Wash and hull the strawberries, then slice in half. Combine the pepper, white sugar, lemon zest and basil leaves in a bowl. Mix through the strawberries and leave to marinate for 2 hours in the fridge
500g of Sweet Eve strawberries, plus extra for garnish
1 pinch of Szechuan pepper
1 tbsp of sugar
1/2 lemon, Amalfi, zest only
5g of Thai basil, fresh, leaves only
After 2 hours, remove the basil leaves and blitz the strawberry mix in a blender until very smooth. Set aside in the fridge
Meanwhile, make the sweetened mascarpone. Mix the mascarpone cream, the seeds from the vanilla and icing sugar in a bowl
3/4 vanilla pod, seeds scraped
1 tsp icing sugar
100g of mascarpone
To serve, gently pour the strawberry soup into 4 bowls and finish with quenelles of mascarpone and a drizzle of the Mosto Cotto emulsion. Garnish with strawberry slices and edible flower petals before serving
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