Ice cold strawberry soup with frozen skyr
Ingredients
750 g fresh eggs dberries
180 g sugar
2 Tbsp grated lemon peel
1 Tbsp ground vanilla
200 ml cold water
2 Tbsp potato flour
2 Tbsp cold water
150 g skyr
1 Tbsp grated lemon peel
1 Tbsp sugar
1 tsp ground vanilla
Preparation
Wash, clean and halve the strawberries.
In a large saucepan, cook the strawberries with the sugar, vanilla and water over medium heat until the strawberries are soft, about 20 minutes.
Pass everything thoroughly. Thicken the potato flour with water and stir into the boiling soup to thicken.
Then place the finished strawberry soup in the refrigerator overnight.
Mix the skyr with the lemon peel, sugar and vanilla and freeze in an appropriate ice cube container in the freezer.
The next day, serve the cold strawberry soup with the ice-cold Skyr cubes.
The recipe is enough as a dessert for 4 people.
[Translated from here.]
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