Summer Fruit Soup with Coconut Cream and Crumble Topping

A refreshing chilled strawberry dessert soup served with an easy cinnamon crumble topping and thick coconut-infused double cream.

Vegetarian Dessert Fruit Summer Berry

Estimated Nutrition

Calories

1197.1

kcal / serving

7182.4 kcal total

Carbs

124.3g

per serving

745.5 g total

Fat

70.2g

per serving

421.1 g total

Protein

6.1g

per serving

36.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

175

Caster Sugar

200

Icing Sugar

100

Icing Sugar

sifted

piece

Icing Sugar

for dusting

Dairy

175

Butter

unsalted

500

Double Cream

Fruits

400

100

150

150

sprig

GrainsCereals

175

Liquids

300

200

NutsSeeds

pinch

Cinnamon

ground

Method

Preheat the oven to 180°C and line a baking tray with parchment.

Rub the butter, sugar, and flour together in a bowl until they look like fine breadcrumbs.

Spread the mixture onto the tray and bake for 12-15 minutes until golden.

Heat sugar, brandy, and wine in a pan until dissolved into a syrup, then cool.

Purée strawberries in a processor, strain through a sieve, and fold into the syrup.

Whisk double cream and icing sugar until slightly thickened.

Whisk in the coconut milk until soft peaks form and adjust sweetness with extra sugar.

Serve berries in bowls topped with sauce, coconut cream, crumble, and redcurrants.