Strawberry Dessert Soup

Try this nice Mexican dessert recipe..the strawberry dessert soup ! A nice unique taste !

Ingredients -

• 2 pints Ripe Strawberries (reserve 6 for garnish)
• 1 1/4 cups Granulated Sugar
• 6 ounces Masa Harina
• 2 cups Water
• 2 cups Buttermilk
• 1 stick Canela (cinnamon)
• 4-5 Mint Leaves, dried and chopped fine or powdered hoya santa

Preparation:
Remove the hulls from the strawberries and wash. Cut into thin slices, place in a bowl and mix with 1/2 cup of the sugar. Stir occasionally. Puree strawberries in a blender and set aside.
Stir the masa harina into the water to dissolve; strain though sieve. In a 2-quart saucepan, heat the masa mixture, milk and canela stick. Cook over medium heat and stir continuously with a
wooden spoon. When the atole thickens after approximately 3 to 4 minutes, reduce the heat to low and add 3/4 cup of the sugar and the puree of strawberries. Continue to cook for 5 minutes, stirring continuously. Add additional milk if necessary; the atole should have a slightly thick but pourable consistency. Strain into a serving bowl.

To Serve
Pour into cups. Serve as a dessert soup garnished with powdered mint and half a strawberry fanned out. Hmm..what a fantastic taste of soup ! The Mexican dessert recipe is ready. Enjoy this starters !

biscochitos-ii.

Try this nice Mexican dessert recipe..the strawberry dessert soup ! A nice unique taste !

Ingredients -

• 2 pints Ripe Strawberries (reserve 6 for garnish)
• 1 1/4 cups Granulated Sugar
• 6 ounces Masa Harina
• 2 cups Water
• 2 cups Buttermilk
• 1 stick Canela (cinnamon)
• 4-5 Mint Leaves, dried and chopped fine or powdered hoya santa

Preparation:
Remove the hulls from the strawberries and wash. Cut into thin slices, place in a bowl and mix with 1/2 cup of the sugar. Stir occasionally. Puree strawberries in a blender and set aside.
Stir the masa harina into the water to dissolve; strain though sieve. In a 2-quart saucepan, heat the masa mixture, milk and canela stick. Cook over medium heat and stir continuously with a
wooden spoon. When the atole thickens after approximately 3 to 4 minutes, reduce the heat to low and add 3/4 cup of the sugar and the puree of strawberries. Continue to cook for 5 minutes, stirring continuously. Add additional milk if necessary; the atole should have a slightly thick but pourable consistency. Strain into a serving bowl.

To Serve
Pour into cups. Serve as a dessert soup garnished with powdered mint and half a strawberry fanned out. Hmm..what a fantastic taste of soup ! The Mexican dessert recipe is ready. Enjoy this starters !

biscochitos-ii.