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Recipes
Chilled red fruit and lemon verbena soup with white chocolate

Chilled red fruit and lemon verbena soup with white chocolate

Difficulty

Low

Time

420 min

Author

Marc Fosh

Ingredients

Servings: 6

Makes:

400 grams strawberries
300 grams raspberries
150 grams redcurrants
75 grams caster sugar
100 ml wine, sweet
6 leaves lemon verbena
2 juice of lemons
350 ml milk
150 grams white chocolate, frozen

Instructions

STEP 1/6

Bring the sweet wine, verbena leaves, lemon juice and sugar to a boil. Leave to infuse for 10 - 15 minutes. Strain through a fine sieve.

STEP 2/6

Fill everything in Braun’s Jug blender 5160 and select the "smoothie program" to puree the strawberries with the lemon verbena syrup. With this smart program, the jug blender takes care of the rest. It intelligently selects the perfect speed and timing – you just return when it’s done.

STEP 3/6

Fill in a separate bowl and let chill for at least 2 - 3 hours.

STEP 4/6

For the white chocolate foam chop the white, frozen chocolate with the Braun Jug blender. Bring the milk to a boil and pour over the chopped chocolate in the Jug blender. Due to the thermo resist glass, there are no blending limits and you can easily blend icy or hot ingredients at the same time. Stir until all the white chocolate has melted and pour into a soda siphon.

STEP 5/6

Charge with gas and leave to chill in the refrigerator for 2 - 3 hours.

STEP 6/6

To serve pour the chilled strawberry into tall glasses and top with white chocolate foam. Garnish with red fruits and lemon verbena.

This recipe was prepared using Braun’s IdentityCollection Jug blender JB 5160.
This recipe can also be prepared using Braun’s MQ 7 Hand blender with its blending shaft, like for example in our set: MQ 700 Soup. You can also use Braun`s Hand mixer MultiMix 3 HM 3000 or HM 3105.

Back to homepage
Recipes
Chilled red fruit and lemon verbena soup with white chocolate

Chilled red fruit and lemon verbena soup with white chocolate

Show me the recipe

Difficulty

Low

Time

420 min

Author

Marc Fosh

Show me the recipe

Servings:6

Makes:

Ingredients

400 grams strawberries
300 grams raspberries
150 grams redcurrants
75 grams caster sugar
100 ml wine, sweet
6 leaves lemon verbena
2 juice of lemons
350 ml milk
150 grams white chocolate, frozen

Instructions

STEP 1/6

Bring the sweet wine, verbena leaves, lemon juice and sugar to a boil. Leave to infuse for 10 - 15 minutes. Strain through a fine sieve.

STEP 2/6

STEP 3/6

Fill in a separate bowl and let chill for at least 2 - 3 hours.

STEP 4/6

STEP 5/6

Charge with gas and leave to chill in the refrigerator for 2 - 3 hours.

STEP 6/6

To serve pour the chilled strawberry into tall glasses and top with white chocolate foam. Garnish with red fruits and lemon verbena.

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Food Preparation

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Breakfast

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Chilled red fruit and lemon verbena soup with white chocolate

Ingredients

Instructions

STEP 1/6

STEP 2/6

STEP 3/6

STEP 4/6

STEP 5/6

STEP 6/6

Chilled red fruit and lemon verbena soup with white chocolate

Ingredients

Instructions

STEP 1/6

STEP 2/6

STEP 3/6

STEP 4/6

STEP 5/6

STEP 6/6

Notes

Discover more recipes on www.braunhousehold.com/en-gb/recipes

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Food Preparation

Cooking

Breakfast

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Chilled red fruit and lemon verbena soup with white chocolate

Ingredients

Instructions

STEP 1/6

STEP 2/6

STEP 3/6

STEP 4/6

STEP 5/6

STEP 6/6

Chilled red fruit and lemon verbena soup with white chocolate

Ingredients

Instructions

STEP 1/6

STEP 2/6

STEP 3/6

STEP 4/6

STEP 5/6

STEP 6/6

Notes

Discover more recipes on www.braunhousehold.com/en-gb/recipes

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