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Atole de Fresa

Roux on Orleans at the Bourbon Orleans Hotel

Below is a recipe from Roux on Orleans Executive Chef Joey Wells that was recently featured in St Charles Magazine.

RECIPE: Atole de Fresa
(strawberry dessert soup)

• 2 pints fresh strawberries, sliced
• 1 1/4 cups sugar
• 2 cups water
• 1 2/3 cups (or 6 ounces) masa harina (corn flour)
• 2 cups buttermilk
• 1 vanilla bean, split in half lengthwise
• 1 stick canella or other stick
• 1/2 cup sweetened whipped cream
• Fresh mint sprigs

In a blender or food processor combine strawberries and 1/2-cup sugar.  Cover and blend or process until smooth and set aside.

In a small saucepan, combine water and masa harina.  Whisk until well mixed, then strain mixture though a fine mesh sieve.  Return mixture to saucepan. Cook and stir over medium heat for 3 to 4 minutes or until thickened.  Reduce heat to low, stir in buttermilk, 3/4-cup sugar, vanilla bean, cinnamon stick and puréed strawberries.  Cook for 5 minutes more. If necessary, thin soup with milk (the mixture should be thick but pourable).

Cover and chill for 2 hours. Before serving, remove vanilla bean and cinnamon stick; scrape bean and return seeds to mixture.

Divide soup among small dessert bowls. Garnish with sweetened whip cream and fresh mint.

Serves 6

 

 Bourbon Orleans Recipe