RCP: Sauternes Soup

When you need an elegant dessert, not too sweet and not too much work. Also useful if it's really hot outside. From the original Silver Palate.

1 bottle of good, but not great, Sauternes, well chilled
3 cups fresh raspberries
1/2 cup creme fraiche
mint leaves (garnish)

1. Pour the Sauternes into a mixing bowl.

2. Sort through the raspberries, discarding any less-than-perfect berries. Crush about half the berries with the back of a spoon and stir all of them into the Sauternes. Cover and refrigerate at least 4 hours.

3. Just before serving, place the creme fraiche in a small bowl. Ladle out 2 cups of the chilled Sauternes and whisk it gradually into the creme fraiche. Now whisk this mixture back into the remaining Sauternes in the big bowl.

4. Ladle into soup bowls or Champagne tulips, apportioning the raspberries fairly. Garnish with mint, if you like. Serve immediately.

Makes 4-6 portions.

[Jenise]

So this is what you spoke of. Sounds just brilliant, what about that wouldn't anyone love? Simple, easy to make, beautiful to present, and I love how the tartness of a fruit like raspberries will offset the sweetness of the wine. Thank you for posting it.

Exactly. It's a "just so" dessert. I doubt that fiddling with it will actually improve it.

Looks interesting but no way I could sacrifice a bottle of Sauternes! That would be like pouring a vintage Port over cake!

Wonder how it would work with a Moscato.....

Sweet wines are very cheap nowadays; nobody buys them.

But I understand the emotion.

In our market a 750 ml bottle of Sauternes start at $95 a bottle.....not soup material. If we had access to a Premier cotes de Bordeaux or Loupiac or some such, maybe....

If you happen to be in Olympia (1/4 the price) or Vancouver (1/3 the price) there are add'l options.