mexican mama
Senior Cook
- Joined
- Aug 5, 2009
- Messages
- 422
Ive been wondering about some dessert soup...so far ive got this one recipe of a strawberry dessert soup...ive had this one a long time ago and i loved it,,.,.it's cool and refreshing and i do love strawberries..it was something different to cap off a nice meal..share your favorite dessert soup here coz' i want to try it out
Mexican Chilled Strawberry and Buttermilk Soup
Ingredients -
2 pints ripe strawberries (reserve 6 for garnish)
1 ¼ cups granulated sugar
6 ounces masa harina
2 cups water
2 cups buttermilk
1 stick canela (cinnamon)
4-5 mint leaves, dried and chopped fine or powdered Hoya Santa
Preparation:
Remove the hulls from the strawberries and wash. Cut into thin slices, place in a bowl and mix with ½ cup of the sugar. Stir occasionally. Puree strawberries in a blender and set aside.
Stir the masa harina into the water to dissolve; strain though sieve.
In a 2-quart saucepan, heat the masa mixture, milk and canela stick.
Cook over medium heat and stir continuously with a wooden spoon. When the atole thickens after approximately 3 to 4 minutes, reduce the heat to low and add ¾ cup of the sugar and the puree of strawberries.
Continue to cook for 5 minutes, stirring continuously. Add additional milk if necessary; the atole should have a slightly thick but pourable consistency. Strain into a serving bowl.
Chill the soup until it is sufficiently cold the soup should be served chilled.
To Serve
Pour into cups. Serve as a dessert soup garnished with fresh mint leaves, powdered mint a strawberry and some blueberries fanned out.
Mexican Chilled Strawberry and Buttermilk Soup
Ingredients -
2 pints ripe strawberries (reserve 6 for garnish)
1 ¼ cups granulated sugar
6 ounces masa harina
2 cups water
2 cups buttermilk
1 stick canela (cinnamon)
4-5 mint leaves, dried and chopped fine or powdered Hoya Santa
Preparation:
Remove the hulls from the strawberries and wash. Cut into thin slices, place in a bowl and mix with ½ cup of the sugar. Stir occasionally. Puree strawberries in a blender and set aside.
Stir the masa harina into the water to dissolve; strain though sieve.
In a 2-quart saucepan, heat the masa mixture, milk and canela stick.
Cook over medium heat and stir continuously with a wooden spoon. When the atole thickens after approximately 3 to 4 minutes, reduce the heat to low and add ¾ cup of the sugar and the puree of strawberries.
Continue to cook for 5 minutes, stirring continuously. Add additional milk if necessary; the atole should have a slightly thick but pourable consistency. Strain into a serving bowl.
Chill the soup until it is sufficiently cold the soup should be served chilled.
To Serve
Pour into cups. Serve as a dessert soup garnished with fresh mint leaves, powdered mint a strawberry and some blueberries fanned out.
