Strawberry and champagne soup with honey and jasmine ice cream

Delight your dinner party guests with Richard Phillips' creative recipe, combining home-made ice cream with a refreshing strawberry soup
By Richard Phillips
Strawberry and champagne soup with honey and jasmine ice cream
  • Rating:
  • Serves: 4
  • Prep Time:
  • Effort: medium


For the strawberry & champagne soup

  • 1 kg strawberries, frozen
  • 1 oranges, zest
  • 1 vanilla pods, slit lengthways
  • 150 g sugar
  • 0.5 bunches fresh mint, stalks reserved, leaves cut into fine strips
  • 375 ml champagne

For the honey & jasmine ice cream

  • 500 ml double cream
  • 500 ml milk
  • 12 egg yolks
  • 200 g sugar
  • 50 ml jasmine tea
  • 100 g honey


1. First make the ice cream. Bring the cream and milk to the boil in a large, heavy-based saucepan. 2. Meanwhile, in a large bowl, whisk together the egg yolks and sugar until thoroughly blended. 3. Pour on the milk and cream, whisking continuously. Place back onto a gentle heat. 4. Keep stirring until the mixture thickens and coats the back of the spoon. Remove from the heat. Add the jasmine tea and honey and mix well. 5. Cool and place in the refrigerator to infuse overnight. 6. Pass through a sieve into an ice cream machine. Churn until the mixture thickens and freezes. Transfer to a freezer-proof container and freeze until serving. 7. To make the soup, place the frozen strawberries, orange zest, vanilla pod and sugar into a heatproof bowl. 8. Cover with cling film and place in a steamer over simmering water or suspend over a pan of simmering water. Heat for 20 minutes, stirring every 5 minutes. 9. Remove from the heat, add the mint stalks and allow to infuse for 20 minutes. Add the champagne and pass through a fine sieve. Place in the fridge to cool. 10. To serve, divide fresh diced strawberries among 4 bowls and top each portion with a scoop of the honey and jasmine ice cream. Pour the strawberry soup around the ice cream, garnish with thin strips of mint leaves and serve at once.

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