STRAWBERRY and RHUBARB DESSERT SOUP

Strawberry and Rhubarb Dessert Soup with Nougat Blossom Gelati

Well, the cooking class ‘Souper Bowl’ might come out to play one more time down in Mandurah if I can get my ducks in a row, but for now, it has gone to sleep until next Winter I think….so I thought I would be sharing and caring and put the very popular dessert soup up here for you all to ‘ooh’ and ‘ahh’ over. All comments gratefully received! I have been in Melbourne and Sydney for the past week, catching up with a bunch of fun people…you Thermomixers are crazy, and I LOVE it! If you live in Australia and would like to be on my data base for cooking classes, please send an email with your location to bookings(at)cookingwithtenina(dot)com and we will make sure if we are coming to a city near you, you will know all about it first! Of course you could make it easier on yourself and just join my Facebook page…we have a lot of fun over there, so come be in it!

So to the soup; have you ever made a dessert soup? Neither had I, but as I was doing a class, I thought….why not? And I must say this was wildly popular amongst the madding crowds….I used the rock star of vanilla, Heilala vanilla bean paste again,  please no substitutes, and also served it with a beautiful new (at the time of writing, unavailable) Azzura Gelati ice cream called Nougat Blossom, which is a perfect compliment for the soup. I have a few suggestions for subsitutes in the recipe, but should you happen across the flavour soon (which you will as it is launched soon) make sure you grab some and try it. It will be sold at IGA’s.

NEED:

Zest 1 orange

80g dark brown sugar

350-450g rhubarb, roughly chopped

400g strawberries, hulled

550g freshly squeezed orange juice

1 tsp ground cinnamon

1 tsp Heilala vanilla bean paste

1 scoop Azzura ice cream or Gelati of choice, (suggest Nougat Blossom, a subtle blend of Cherry Pistachio Nougat with rosewater)

Cracked black pepper

DO:

Place orange zest and sugar into Thermomix bowl and mill for 5 sec/speed 9.

Add a dash of the orange juice and cook for 6 min/Varoma/speed 1.

Add rhubarb, strawberries and orange juice and cook for 13 min/100°C/speed 2.

Blend for 30 sec/speed 8-9.

Cool slightly before serving with a scoop of gelato and a little cracked black pepper over the gelato.

TASTE:

This is fantastic hot in winter or cold in summer.

Add a dash of Crème de Fraise or other fruit liqueur of choice.

Replace gelato with mascarpone if desired.