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REȚETE
R E T E TA D E C I O R B A D E F R U C T E R O S I I
Deci revigorant, cu fructele roșii combinate cu arome de mentă, piper și citrice
https://www.raymondblanc.com/recipes/red-fruit-soup/ 1/3
10/13/2019 Reteta de ciorba de fructe rosii - Raymond Blanc OBE
INGREDIENTE NECESARE
Pentru vin
250ml Monbazillac sau vin de desert
90ml vin roșu, Cabernet Sauvignon
40g zahăr pudră
4 ture piper negru
1 lingură piure de vanilie (vezi reteta de baza)
100g apă rece
A servi
100ml șampanie roz rece (restul sticlei va mult apreciat de oaspeții tăi!)
4 frunze de menta
METODA DE GĂTIT
PASUL 1
Într-un bol mare sau tavă adâncă, amestecați toate ingredientele, cu excepția pepenei. Se lasă la macerat 30 de
minute. Într-o cratiță mică, amestecați vinul Monbazillac, Cabernet Sauvignon, zahăr, piper și piure de vanilie. Se
aduce la erbere timp de 1 minut pentru a elimina o parte din alcool, se ia de pe foc și se adaugă apa rece. Se răcește
la aproximativ 40 ° C. Această temperatură este importantă, deoarece facilitează schimbul de arome. Orice este mai
cald și ar găti fructele.
PASUL 2
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10/13/2019 Reteta de ciorba de fructe rosii - Raymond Blanc OBE
Add the warm wine mixture to the macerated fruit, add the melon and cover. Refrigerate for at least 6 hours or up to 1
day, to cool it and to allow even more avour to develop.
STEP 3
Preheat the oven to 80ºC. Lay the nely-sliced raspberries and strawberries on a tray lined with greaseproof paper
and dry them in the oven for 2 ½ hours. Chop nely and reserve in an airtight container. (You can add a packet of silica
gel crystals to keep them crisp and dry.) Pour the water into a small saucepan, add the sugar and let it absorb the
water. You can make the caramel without water, but the sugar is more likely to crystallize.
STEP 4
Over a medium heat, bring the sugar and water to a boil. Cook until it reaches a pale gold. Remove the pan from the
heat and allow the caramel to cool and thicken a little. This will make it easier to thread. Using a fork, thread the
caramel onto a sheet of greaseproof paper, using a back and forth motion. Sprinkle the citrus zest, herbs and dried
fruits evenly over the threads so they are trapped. Thread over, to create a lattice.
STEP 5
To serve:
Ladle the soup and the fruit into a large glass serving bowl or 4 individual glass bowls. Add a sprig of mint and a
lattice of spun sugar. Finally, ceremoniously pour a quarter of a glass of pink champagne into each bowl and serve to
your guests.
STEP 6
Variations:
Many other fruits can be used in this dish, such as redcurrants, blackcurrants, and loganberries. Add 6 leaves of 2g
gelatine to the macerated fruit to create a terrine. Alternatively, freeze the jus and grate it to create a granita.
Sfatur pentr bu ta
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