Champagne Infused Strawberry Soup Food

STRAWBERRY CHAMPAGNE SOUP

Steps:

• Place the strawberries into a blender, and sprinkle with sugar and salt. Process until smooth. Cover, and chill for 2 hours. Stir in champagne just before serving.

LIQUOR-INFUSED CHOCOLATE STRAWBERRIES

Steps:

• Rinse strawberries and dry thoroughly. Use a syringe or clean marinade injector to inject about 2 teaspoons of brandy into each berry. Place them on a baking sheet, and refrigerate for about 30 minutes.
• In a metal bowl over a pan of simmering water, combine bittersweet chocolate and shortening. Stir occasionally until melted and smooth. Stir in heavy cream and 1/4 cup of brandy. Place white chocolate in a separate bowl, and when the dark chocolate has melted, place the bowl of white chocolate over the pan of simmering water, stirring occasionally until smooth. Be sure to remove from heat as soon as it is mostly melted, white chocolate can be sensitive.
• Dip strawberries into chocolate, and let the excess drip off into the bowl before placing on waxed paper to set. When the strawberries have all been dipped in chocolate, dip a fork into the white chocolate, and drizzle back and forth over berries to stripe.

STRAWBERRY CHAMPAGNE SOUP

Steps:

• Bring water, orange juice, sugar, cinnamon stick, salt, honey and green peppercorns to a simmer.
• Let stand for one hour.
• Strain mixture through a fine-meshed strainer and pour over the strawberries.
• Put the strawberries in a blender.
• Puree until mixture is smooth.
• Stir in the lemon juice and champagne.
• Serve chilled.

CHAMPAGNE INFUSED STRAWBERRY SOUP

Steps:

• In a saucepan, bring water, strawberries, sugar, lemon juice, and Champagne to a boil.
• Let simmer for 10 minutes, then add mint leaves. Let cool to room temperature.
• Blend together with an immersion blender or in a standing blender, then strain through a sieve. Chill in the refrigerator, covered, for 3 hours.
• Serve in soup bowls with a scoop of ice cream, sorbet, or plain/vanilla/lemon yogurt. Or just plain! Garnish with mint leaves.

CHAMPAGNE AND BERRY SOUP

Steps:

• Puree the raspberries and strawberries. Press through a sieve into a bowl. Add the sugar and lemon juice. Chill. To serve, stir the mixed fruit into the puree. Spoon into soup plates. Scatter the mint over the top. Set the creme fraiche on the table so everyone can add a dollop. Pass the bottle of Champagne and let everyone pour a glug into his bowl. Pour the rest of the bubbly into glasses.

CHAMPAGNE CHOCOLATE-COVERED STRAWBERRIES RECIPE BY TASTY

Steps:

• In a large bowl, combine the strawberries and champagne. Cover the bowl with plastic wrap and refrigerate for 12-36 hours. The longer the strawberries soak, the more prominent the champagne flavor will be.
• Remove the strawberries from the champagne and dry well with a paper towel. Reserve the champagne.
• Line a baking sheet with parchment paper.
• Fill a small saucepan with 2 inches of water and bring to a boil over medium-high heat. Set a medium heatproof bowl over the pot, making sure the water is not touching the bottom, and add the white chocolate. Melt, stirring occasionally, about 5 minutes. Stir in the canola oil until well combined. Transfer the melted chocolate to a mug or measuring cup.
• Hold the top of each strawberry and dip into the melted white chocolate, coating almost completely. Lift out and shake off any excess chocolate, then place on the prepared baking sheet. If the chocolate is still very thin and runny, wait until it cools slightly and coats the strawberry without creating a puddle of chocolate on the pan beneath the strawberry.
• While the chocolate is still melted, decorate each strawberry with gold luster dust and gold sprinkles.
• Transfer to the refrigerator to set for 30 minutes, up to overnight.
• Just before serving, fill 12 mini culinary pipettes with the reserved champagne (or use fresh champagne, if desired). Insert a pipette into each strawberry.
• Enjoy!