Strawberry soup with light whipped cream recipe by Akrame Benallal

PHOTO CREDIT : AIMERY CHEMIN

INGREDIENTS FOR 4 PERSONS

• LIGHT WHIPPED CREAM
• 400g liquid cream
• 100g water
• 50g icing sugar
• STRAWBERRY SOUP
• 1kg strawberries
• 1 lime juice
• 50g caster sugar
• DRESSING
• A drizzle of extra virgin olive oil
• Add a pinch of lemon balm microcress 

METHOD 

1. LIGHT WHIPPED CREAM In a bowl, mix the liquid cream, water and icing sugar with a whisk. Pour the preparation into a siphon using a funnel, and add a gas cartridge. Store in the refrigerator for 2 hours. 

2. STRAWBERRY SOUP Wash and hull the strawberries. Reserve 16 for the dressing and keep 800g for the soup. Zest a 1/2 lime with a microplane, then squeeze 40 g of juice. Blend the strawberries in a blender or an immersion blender with the sugar, lemon juice and zest. Reserve in the refrigerator for 1 hour.

3. DRESSING Cut the reserved strawberries into quarters. Pour the strawberry soup into deep plates. Add the cut strawberries, then pipe some whipped cream with the siphon. Zest the other half of the lime. Add a drizzle of olive oil and enjoy.