Dialogue of Fruit Purees

Name: Dialogue of Fruit Purees (Dialogue de purées de fruits)
Cuisine: Swiss
Ingredients: 225 g (8 oz) kiwi fruit peeled; 400 g (14 oz) mangoes, peeled and stoned; 200 g (7 oz) strawberries, cleaned; 200 g (7 oz) blackcurrants, cleaned and stemmed; 250 g (9 oz) apples, peeled and cored; juice of ½ lemon; 100 ml (4 fl. oz) mineral water; a little caster sugar; a little apple juice; wild strawberries (or raspberries) and tiny sprigs of mint for garnish; wild strawberries (or raspberries) and tiny sprigs of mint for garnish; wild strawberries (or raspberries) and tiny sprigs of mint for garnish

Dialogue de purées de fruits

Preparation info

4
people

Difficulty
Easy

Appears in

Cuisine Naturelle

By Anton Mosimann

Published 1985

About

This marbling of purées looks spectacular. It can be served in summer as a first-course soup, as a sorbet in between courses, or as a dessert. The idea was created by the famous German chef, Hans Peter Wodarz, who is a great friend.

Ingredients

225 g (8 oz) kiwi fruit peeled
400 g (14

Europe
France
Germany
Switzerland
Starter
Soup
Vegan
Gluten-free
Summer

Method

Carefully crush the kiwi fruit with a fork (the black pips should not be broken). Remove pips and strain the purée through a fine sieve. Thin down a little with mineral water if necessary. Chill.
Purée the mango flesh in the liquidizer. Strain as above, and thin down with mineral water if necessary. Chill.
Purée the strawberries in the liquidizer, strai