Soupe au Fraises

Preparation info

  • Difficulty


  • Serves


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About
La Potinière,

Chef/proprietor Hilary Brown


  • lb. (575 g.) strawberries
  • 3 oz. (75 g.) castor sugar
  • juice ½ lemon
  • juice ½ orange
  • 1 tablespoon Kirsch or Framboise Eau de Vie

For the custard

  • 3 egg yolks
  • oz. (60 g.) castor sugar
  • ½ pint (275 ml.) milk


Purée 8 oz. (225 g.) of the strawberries. Add the sugar and the fruit juices. Sieve into a container and freeze.

Make a custard by heating the milk to just boiling. Whisk the egg yolks and sugar together. Add the milk, beating all the time. Return to a gentle heat and, beating constantly, cook till the custard coats the back of a spoon. Do not boil. Allow to cool and add the Kirsch or Framboise.

To serve, cover the base of 4 large, flat plates with the custard. Arrange halved strawberries, cut side down, attractively over the custard, leaving a space in the centre. Remove the frozen strawberry purée from the freezer, cut into pieces and blend in food processor till smooth. Then very quickly spoon the sorbet into the centre of each plate. Decorate with leaves of fresh mint and serve immediately.