Raspberry–Rose Water Soup
These ingredients all strike floral notes and to my mind are a natural combination. Raspberries contribute sweetness; champagne, acidity; rose water, depth of flavor; and the apricots, texture.
Recipe information
Yield
serves 4 on it¿s own or 8 as part of fourplay
Ingredients
For the Apricots
For the Soup
To Serve
Preparation
For the Apricots
Step 1
Bring the simple syrup and water to a boil over medium heat. Add the apricots and bring to a simmer. Reduce the heat to low and simmer very gently for 5 minutes.
Step 2
Pour the apricots and poaching liquid into a bowl, cover with plastic wrap, and refrigerate overnight to plump.
For the Soup
Step 3
Put the raspberries in a food processor and process to a very smooth puree. Strain (discard the solids) and measure out 2 cups. Pour into a small saucepan and bring to a boil over medium-high heat, skimming off any impurities that rise to the surface. Strain through a fine strainer, then through a strainer lined with several layers of cheesecloth.
Step 4
Put the simple syrup in a small glass bowl and sprinkle the gelatin over the surface. Let sit for at least 1 minute. Microwave for 30 seconds or heat gently in a saucepan to melt.
Step 5
Add the syrup and gelatin to the raspberry puree and whisk for about 45 seconds. Stir in the rose water and taste. Add more syrup if necessary.
Step 6
Chill completely before serving.
To Serve
Step 7
Spoon the soup into small dessert bowls or glasses. Cut the apricots into tiny dice and add to the soup with some fresh raspberries. Top with a scoop of the sorbet.
make it simpler
Step 8
You could float icy cold champagne on the soup instead of making the sorbet.
