Raspberries are elegant and decadent with their vibrant color and luscious mouth feel. When blended they become thick, smooth, and just irresistible, especially when paired with dark chocolate!. I've never tasted or made a cold soup before but I am a huge raspberry fan so I think it's the perfect one to start with. A fruit coulis can be swirled under, drizzled over, or served alongside sweet and savory dishes.
My first pairing idea was to serve cake toasted and cut in strips. During the period of time I was planning this recipe I had lunch at Ruby Tuesdays, where I usually get the salad bar. Now, I could say I'm so well behaved that I eat salad for the healthy veggies and sunflower seeds but that would be a big fat lie:) While I do enjoy the chilled plates, crisp cold selections, variety of dressings, and protein I order the bar for the ham and pea pasta salad and the delicious croutons.
These are not your typical white bread, herb coated cubes. They start with pumpernickel bread, which is deep dark brown bread. I don't even like pumpernickel but these gems are fabulous. They're briefly deep fried in cubes, which gives them a crunchy outside and soft center, then sprinkled with garlic salt. So simple, so scrumptious, and reason enough for me to indulge in salad at every visit. While I munched I was mulling this recipe over in my head.
Maybe it's because the croutons look like chocolate that got me to thinking, why not do chocolate cake croutons. And so with that decision my raspberry soup recipe was complete. The raspberries really shine in all their tart glory. Smooth, soft, bright saturation of color against those rich dark chocolate croutons. Savory lemon thyme and the Meyer lemon being a cross between an orange and a lemon offers a unique citrusy note. Floral vodka and that velvety homemade cream is so light it kind of rests on top of the raspberry coulis and melds together on the palate! Gorgeous presentation for entertaining or treating yourself to a well deserved but less sinful dessert.
Ingredients For Coulis
2 1/2 cups fresh raspberries
7 fresh lemon thyme sprigs
1/8 cup plus 1 tablespoon sugar
1 teaspoon Meyer lemon juice
1 teaspoon Meyer Lemon zest
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1 tablespoon raspberry vodka
Ingredients For Chocolate Croutons
1 1/2 cups chocolate cake cubes (you can use homemade cake or store bought pound cake)
1/2 tablespoon butter, melted
Ingredients For Whipped Cream
1/2 cup heavy cream
2 teaspoon powdered sugar
1/4 teaspoon vanilla extract
Directions For Coulis
Mix all ingredients except vodka in a bowl. Refrigerate for at least 6 to 7 hours to allow fruit to macerate and flavors to meld together. Remove thyme and pour mixture into a blender. Add vodka. Puree until smooth. Pour and press through a strainer to remove seeds.
Directions For Croutons
Heat oven to 350 degrees. Brush butter onto a sheet pan. Add cake cubes in a single layer. Bake 15 to 20 minutes, turning once. They will crisp up after being out of the oven for a few minutes.
Directions For Whipped Cream
If you can, chill the bowl and beaters. Add all ingredients into a bowl. Beat on low speed until the cream starts to thicken. Then turn mixer up and beat until fluffy soft peaks form.
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