| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Dujour08 |
4 |
servings |
INGREDIENTS
| 1/2 |
c |
Sugar |
| 1 |
c |
Cabernet Sauvignon; Pinot Noir, Zinfandel, |
|
|
Or other dry red wine |
| 1 |
tb |
Vanilla extract |
| 1 |
pt |
Strawberries; hulled, and |
|
|
Thinly sliced lengthwise |
| 2 |
oz |
Bittersweet chocolate; finely chopped |
| 4 |
lg |
Strawberries – (to 6); preferably long |
|
|
Stemmed; for garnish |
INSTRUCTIONS
Mix the sugar with the red wine and vanilla in a large bowl. Add the
strawberries. Marinate for 2 hours at room temperature. Melt the
chocolate in the top of a double boiler above gently simmering water
and stir until smooth. Strain the strawberry mixture, reserving the
strawberries. Heat the marinating liquid in a medium saucepan to the
same temperature as the chocolate. Whisk several tablespoons of the
marinating liquid into the chocolate and stir until smooth, then
gradually whisk in the remaining liquid. Strain back into the bowl
through a fine sieve. Cool to room temperature. Add the reserved
strawberries. Refrigerate until well chilled, for about 4 to 6 hours.
To serve, ladle the soup into 4 soup plates. Garnish each with a
long-stemmed strawberry. This recipe yields 4 to 6 servings.
Source: "CHEF DU JOUR - (Show # DJ-9354) - from the TV FOOD NETWORK"
S(Formatted for MC5): "07-28-1999 by Joe Comiskey -
joecomiskey@netzero.net"
Recipe by: Michel Richard
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