Chilled strawberry soup with basil ice cream

Strawberry soup

• »2 1/4 pounds strawberries wash and prepare
• »4 tbsp sugar
• » Fresh lemon juice
• »3 1/2 ounces powdered sugar possibly to add sweetness afterwards

Basil ice cream

• »3/4 cup single cream
• »3/4 cup milk If available, replace milk and cream with single cream.
• »2 1/2 tbsp sugar
• »3/4 ounce fresh basil cut into fine strips
• »5 egg yolks
• »1 1/4 ounces sugar
• »1 1/4 cups cream cold

Strawberry soup

1. Quarter the strawberries and place in the perforated fruit basket and sprinkle with sugar.

2. Fill the DUROMATIC® with 5 dl water, place the juice tray inside and place the perforated basket with the strawberries inside that. (There is plenty of room for the juice tray in the pressure cooker so that the tray can be easily taken out. This is why there can be some noise when extracting juice, which does not impede the function.)

3. Place the lid on the pan and start cooking assistant of the app. The app can be installed free of charge in the corresponding store for iOS and Android

4. Add aroma to the strawberry juice with fresh lemon juice and, if necessary, sweeten with icing sugar and chill.

Basil ice cream

1. Bring milk, cream and sugar to the boil, add strips of basil, once again bring briefly to the boil and then remove from the heat, cover and allow to draw next to the hob for 30 minutes. Then pass through a fine sieve.

2. Beat egg yolk with sugar, stir into the hot basil milk.

3. Pour everything back into a pan and, on medium heat, whilst stirring, heat up until you get a "rose" outline forming on the back of the spoon (185 ° F at most), the mass should have the consistency of custard.

4. Then immediately pass through a fine sieve and mix with the cold cream so that the cooking process is stopped. Freeze in the ice-cream maker.

Strawberry soup

• »2 1/4 pounds strawberries wash and prepare
• »4 tbsp sugar
• » Fresh lemon juice
• »3 1/2 ounces powdered sugar possibly to add sweetness afterwards

Basil ice cream

• »3/4 cup single cream
• »3/4 cup milk If available, replace milk and cream with single cream.
• »2 1/2 tbsp sugar
• »3/4 ounce fresh basil cut into fine strips
• »5 egg yolks
• »1 1/4 ounces sugar
• »1 1/4 cups cream cold

Strawberry soup

1. Quarter the strawberries and place in the perforated fruit basket and sprinkle with sugar.

2. Fill the DUROMATIC® with 5 dl water, place the juice tray inside and place the perforated basket with the strawberries inside that. (There is plenty of room for the juice tray in the pressure cooker so that the tray can be easily taken out. This is why there can be some noise when extracting juice, which does not impede the function.)

3. Close the lid and cook under pressure at setting 2 for 10 minutes.

4. As soon as the desired pressure level has been reached, start the cooking assistant. The app can be installed free of charge in the corresponding store for iOS and Android

5. At the end of the cooking time, remove the pan from the hob and leave to cool.

6. Add aroma to the strawberry juice with fresh lemon juice and, if necessary, sweeten with icing sugar and chill.

Basil ice cream

1. Bring milk, cream and sugar to the boil, add strips of basil, once again bring briefly to the boil and then remove from the heat, cover and allow to draw next to the hob for 30 minutes. Then pass through a fine sieve.

2. Beat egg yolk with sugar, stir into the hot basil milk.

3. Pour everything back into a pan and, on medium heat, whilst stirring, heat up until you get a "rose" outline forming on the back of the spoon (185 ° F at most), the mass should have the consistency of custard.

4. Then immediately pass through a fine sieve and mix with the cold cream so that the cooking process is stopped. Freeze in the ice-cream maker.