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Chef-patron of Maison Bleue Pascal Canevet shares an easy recipe to enjoy all summer long

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Here comes the sun! We’re all enjoying the chance to meet up and this strawberry recipe is an ideal treat to share.

There’s nothing like the sweet punch of strawberry flavour to announce summer. Packed full of healthy antioxidants, strawberries are deliciously sweet and an excellent source of vitamin C. We have acres of strawberry fields in East Anglia and some of the best producers showcasing a wealth of varieties with names like Royal Sovereign, Favori and Murano. Buy fresh strawberries from farmers’ markets when you can, to support our local producers.

This chilled soup is so easy to prepare, delicious to enjoy and what’s more you can make ahead to really enjoy relaxed entertaining. Have fun!

Strawberry soup and ile flottante (47996583)
Strawberry soup and ile flottante (47996583)

"This strawberry soup is perfect for dessert or pour into a glass, add a dash of Grand Marnier and it’s a heavenly summer cocktail"


Serves 8


200g of fresh English strawberries

100g caster sugar

5 large leaves of fresh basil

1 teaspoon of vintage balsamic vinegar

200g egg whites

100g caster sugar

2 grated limes


Rinse the strawberries under cold water. Remove the stems and cut into quarters. Place in a stainless steel bowl with the sugar and balsamic vinegar. Chop the basil leaves and add them to the bowl. Store in a fridge and leave it to macerate overnight.

The following day, transfer the mixture into a food processor and blend until smooth. Strain through a sieve and place back into the fridge until needed.

For the Lime ‘Ile Flottante’

Preheat the oven to 90C degrees and spray eight baking molds (ideally 4cm high and 6cm diameter) with non-stick cooking spray.

Using an electric whisk on medium speed, whisk the egg whites in a bowl until frothy. Turn to high speed and add the sugar; continue whisking until the egg whites are stiff and glossy. Whisk in the lime zest. Transfer the mixture into a piping bag and set aside. Place the baking moulds on parchment paper and fill them with the meringue mixture. Bake for 10minutes then set aside to cool.

To serve

Pour the chilled strawberry soup into eight serving bowls. Place a meringue on top of each serving, sprinkle with lime zest and decorate with fresh strawberries.

Pascal Canevet is chef-patron of award-winning Maison Bleue, an intimate fine-dining restaurant serving a modern French menu

Churchgate Street, Bury St Edmunds

Call 01284 760623

Visit maisonbleue.co.uk