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 vanilla bean ice cream or gelato. Make your own or go crazy and buy something amazing.
This is fantastic hot in winter or cold in summer.
Replace gelato with mascarpone if desired.
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- 1 orange, zest
- 80 g dark brown sugar
- 350 - 450 g rhubarb, roughly chopped
- 400 g strawberries, hulled
- 550 g freshly squeezed orange juice
- 1 tsp ground cinnamon
- 1 tsp Vanilla - Bean Paste Heilala vanilla bean paste BUY
- 1 Scoop Azzura ice cream or Gelati of choice, (suggest Nougat Blossom, a subtle blend of Cherry Pistachio Nougat with rosewater)
- Cracked black pepper
Place orange zest and sugar into Thermo bowl and mill 5 sec/speed 9.
Add a dash of the orange juice and cook 6 min/Varoma/speed 1.
Add rhubarb, strawberries and orange juice and cook 13 min/100°C/speed 2.
Blend 30 sec/speed 8-9.
Cool slightly before serving with a scoop of gelato and a little cracked black pepper over the gelato.
Add a dash of Crème de Fraise or other fruit liqueur of choice.