Strawberry soup with dessert arancini

Description

If the berries in its pure form is sick, try to cook that is a dessert soup. In Europe, fruit soups are very popular as a dessert. And this is understandable: a light, fresh soup will be the perfect end to the meal. And it is well suited dessert arancini with mint.

Ingredients

Figure

100 g
Cheese

30 g
Sugar

7 Tbsp
Chicken egg

2 piece
Almonds

1 Tbsp
Strawberry

800 g
Cinnamon

1 pinch
Saffron

0.25 tsp
Butter

1 Tbsp
Flour

100 g
Bread crumbs

100 g
Mint

1 coup
Sunflower oil

1 cup
Champagne

50 ml

Cooking

1. First make arancini. Wash rice and cook in boiling water until tender. After boiling water, add sugar, cinnamon, and saffron. It is important not to overcook the rice otherwise it will be difficult to form the arancini.

2. Have mint remove the stems, leaves, chop. Grate cheese on a fine grater. Almonds lower in boiling water for a bit to clear the top of the brown skin and grind. Mint, almond, butter, cheese and egg add to the slightly cooled rice and mix thoroughly.

3. To form rice balls with a diameter of about 5 cm Each bead, first roll in flour, then dip in egg, then roll in breadcrumbs.

4. Preheat the sunflower oil to a boil. In boiling oil to gently lower the arancini and fry until Golden brown. Arancini can be baked in the oven (at 180 degrees), you get less harmful (but less tasty in my opinion) option.

5. While preparing rice, strawberries with sugar and grind in a blender until smooth. For a greater uniformity and splendor RUB the strawberries through a fine sieve. Add champagne or wine and stir. Cool.

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