Good to have you here again! We know that you enjoy the good desserts, and in this channel we have already tried a variety of sweet flavors that have fallen in love. Today I want to present a new and very easy recipe: English soup .
The English soup recipe includes ingredients that you can find anywhere in the world, which has allowed its expansion and adaptation in different cultures. Although his name suggests something else, its origin is documented in Italy. Accompany me to discover your secrets and the basic tips to cook this disruptive but tasty dessert.
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About English soup: an international dessert
It is no accident that this classic dessert has gained so much popularity in various regions of the world, its recipe combines layers of biscuits soaked in rich and creamy flavors.
The English soup stands out for its soft texture and the mixture of unique ingredients that create a real culinary experience. Although the versions may vary, the essence of the English soup lies in the combination of cake layers with custard or custard. In serving this dessert, its layers reveal a harmonious combination of flavors and textures.
The charm of English soup: a dessert with history
The English soup, despite its name, is not related to traditional soups or English gastronomy. When we see their ingredients we cannot avoid guessing where it is native; This sweet and tempting dessert consists of alternate layers of sponge cake in liquor, interspersed with custard or custard , did they realize? It is a very Italian combination.
Although the basic recipe includes these elements, there are variants that are incorporated according to the hands and the place where it is prepared, these can be fruits, nuts or jelly that add complexity to the taste.
Origin of the English soup name
The name " English soup " is not related to salty soups or traditional British cuisine. During the nineteenth century, the Italians adopted the British custom of soaking biscuits in liquor, which gave rise to this dessert. As the recipe was popularized internationally, the name remained, although its origin and relationship with British culture are rather anecdotal.
- The expression " soup " was used in Italian to refer to the mixture of layers soaked in liquor, thus creating the " English Zuppa ".
English soup: easy and delicious
Preparing this dessert is simple and we can say that the techniques used are very rewarding. The general process begins with a sponge cake, which is cut into layers and soaked with liquor, such as rum or some sweet liquor .
certain creams are elaborated , which are interspersed between the cake layers. The combination is refrigerated to allow flavors to merge and dessert acquires a soft and delicious texture. Some versions may include additions such as fruit or fresh fruits, nuts or gelatin to vary gastronomic experience.
English soup ice cream: a modern turn
English soup ice cream is a creative interpretation that fuses the tradition of this dessert with the freshness of ice cream. The ice cream base captures the combination of cake soaked in liquor and pastry cream , creating a refreshing mixture.
This variant maintains the essence of English soup , but in an ice and delicious presentation that incorporates layers of flavors and textures , but in an ice and delicious presentation. ice cream notes are intertwined with liquor touches, providing a unique experience that combines the classic with the contemporary in an irresistible frozen dessert.
Curiosities about English soup
English soup is a fascinating dessert with a rich history and several peculiarities. Here I share some curiosities that you may not know:
- Regional adaptations : In different parts of the world, this dessert has been adapted to include local ingredients. For example, in some regions of Latin America, tropical fruits are added such as handle or passion fruit to give an exotic turn.
- Variety of liquors liqueur of Alchermes is used , other versions use Ron, Brandy or Marsala. This not only gives it a different taste, but also the color of the dessert, offering a palette of options for different tastes.
- Creative layers : Some modern versions of English soup include layers of colored gelatin, which create a beautiful and shocking visual effect when the dessert is cut. It is also common to add layers of chocolate or coffee to diversify flavors.
- Individual presentation : For a more elegant presentation, in many cases the English soup is prepared in individual portions using glass vessels or glasses, which facilitates the service and adds a sophisticated touch.
- Vegan Version : If you have your vegan cousin and want to include it in the dessert, I present the possible vegan English soup that is more than adaptable. In this case, biscuits can be used without eggs, creams based on almond or coconut milk, and a vegan liquor.
- Conservation: English soup is well preserved in the refrigerator for several days, which makes it ideal to prepare in advance. In fact, some say that flavors improve over time, since the layers have more time to merge.
- Adaptability : Although the traditional version may seem complicated, there are many ways to create a simplified version using biscuits bought in the prehecha store and custard. This opens the doors to rookie chefs, so that anyone is encouraged to enjoy this dessert without much effort.
Ready, we have already seen that English soup is not only a delicious dessert, but also a testimony of culinary creativity and cultural adaptation. Now I invite you to inspire yourself already by enjoying this classic delight.
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English soup recipe
Yield : 8 portions
Preparation time : 2 hours
Ingredients
- 1 pack of vanilla biscuits
- 4 cups of milk
- 4 egg yolks
- 1/2 cup of sugar
- 2 tablespoons of cornstarch
- 1 teaspoon vanilla essence
- Rum or almond liquor to taste
- Fruits in syrup
7 steps for an incredible English soup
- In a saucepan, heat the milk over medium heat. Before it boils, add 1 teaspoon of vanilla essence and mix well. Remove from heat and reserve.
- In a bowl, beat the 4 egg yolks with 1/2 cup of sugar until the mixture is creamy and light color. Add the cornstarch and incorporate well.
- Slowly pour hot milk on the yolk mixture, beating constantly to prevent eggs from cooking.
- Transfer the mixture again to the saucepan and heat over medium heat, stirring constantly until the cream thickens enough (approx. 5-7 minutes). The cream must be hit by covering the back of a spoon. Remove from heat and let cool.
- In a source, mix some liquor (to taste) with water (proportion 1: 1). Soak the biscuits slightly without getting rid.
- In a mold, alternate layers of soaked biscuits, custard and fruits in syrup (approximately 2 tablespoons per layer). Repeat until the mold is full, ending with a layer of custard.
- Refrigerate English soup for 2-3 hours. Decorate with fruit fruits before serving.
