This past June, I had the fun opportunity to go back to my beloved Paris for a wedding. I had so much fun!!! Though I traveled to this town more than i can count, I never get tired of Paris or its surroundings. Besides going to museums, I love to just walk in the streets, sit at cafe and enjoy watching people walk by. While there, I had the chance to go to several restaurants. Some more fancy than others. For lunch we often went to Brasserie because they serve ” quick meals”. Brasseries generally offer similar menus to one another. You will find ” quick fix” such Steak tartare, Duck Confit, Steak frites, Salade nicoise, etc…What I saw on dessert menu for the first time was Fruit Soup. I had been accustomed to see Soups on the dessert menu, but in the past the soups were always a chilled very liquid puree. This time however the soup was more coarse and often included more than one fruit. I like this concept because it is a dessert you can make in advance and do not have to worry about the fruits softening or giving up too much juice.
I love fruit salad and I love, love, love diced strawberries. The problem with serving strawberry salad is that strawberries will give out too much juice if you season them too early. This recipe that I am proposing is a great alternative to diced strawberry salad, and it can be prepared in advance;-)
Ingredients: 1 lb of fresh strawberry, 6 oz of fresh raspberry, 6 oz of fresh blackberry, 4 tbsp of granulated sugar, 4 tbsp of lemon juice.
Dice all the strawberries and place them in a large bowl. Add the raspberries and the blackberries, the lemon juice and the sugar. Stir well and let the fruit rest for a minimum of 30 minutes and up to one day.
Serve chill with/ or without whipped cream and small cookies. Et Voila!!!
Bon Appetit and Happy Cooking!!!