Strawberry soup and Mosto Cotto

servings4
45 minutes

Ingredients

Strawberry soup

  • 500g of 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

Mosto Cotto

  • 10ml of mosto cotto
  • 10ml of extra virgin olive oil
  • 1 pinch of salt

Mascarpone

  • 100g of mascarpone
  • 3/4 vanilla pod, seeds scraped
  • 1 tsp icing sugar

Garnish

  • edible flowers

Method

1
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
2
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
3
After 2 hours, remove the basil leaves and blitz the strawberry mix in a blender until very smooth. Set aside in the fridge
4
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
  • edible flowers
5
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
  • edible flowers