It’s great to have you back here! We know you enjoy good desserts, and on this channel we have already tried a variety of sweet flavors that we have fallen in love with. Today I want to introduce you to a new and very easy recipe: English soup.
The English soup recipe It includes ingredients that can be found anywhere in the world, which has allowed its expansion and adaptation in different cultures. Although its name suggests otherwise, its origin is documented in Italy. Join me to discover its secrets and the basic tips for cooking this disruptive but tasty dessert.
About English Soup: An International Dessert
It is no coincidence that this classic dessert has gained so much popularity in various regions of the world, its recipe combines layers of sponge cake soaked in rich and creamy flavors.
English soup stands out for its soft texture and blend of unique ingredients that create an authentic culinary experience. Although versions may vary, the essence of the English soup It consists of combining layers of sponge cake with pastry cream or custard. When serving this dessert, its layers reveal a harmonious combination of flavours and textures.
The Charm of English Soup: A Dessert with History
English soup, despite its name, has no relation to traditional soups or English cuisine. When we see its ingredients we can’t help but guess where it comes from; this sweet and tempting dessert consists of alternating layers of sponge cake soaked in liquor, interspersed with custard or pastry creamDid you notice? It’s a very Italian combination.
Although the basic recipe includes these elements, there are variants that are incorporated depending on the hands and the place where it is prepared, these can be fruits, nuts or gelatins that add complexity to the flavor.
Origin of the name English soup
The name “English soup” has no relation to savoury soups or traditional British cuisine. During the 19th century, Italians adopted the British custom of soaking biscuits in liqueur, giving rise to this dessert. As the recipe became more popular internationally, the name was retained, although its origin and relation to British culture are rather anecdotal.
- The expression “sopa” was used in Italian to refer to the mixture of layers soaked in liquor, thus creating the “Sponge cake and custard“.
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 base, which is cut into layers and soaked with liquor, as rum or some sweet liquor.
On the other hand, they are made certain creamswhich are sandwiched between the layers of cake. The combination is refrigerated to allow the flavors to meld and the dessert to acquire a soft and delicious texture. Some versions may include additions such as fruit in almíbar or fresh, dried fruit or gelatin to vary the gastronomic experience.
English Soup Ice Cream: A Modern Twist
He 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 sponge cake soaked in Liqueur and pastry creamcreating a refreshing blend.
This variant maintains the essence of english soupbut in a frozen and delicious presentation that incorporates layers of flavors and texturesbut in a frozen and delicious presentation. The creamy notes of the frozen are intertwined with hints of liquor, 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 are some interesting facts 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 such as mango or passion fruit are added to give it an exotic twist.
- Variety of Liquors: Although it is traditionally used alchermes liqueuran Italian red liqueur, other versions use rum, brandy or marsala. This not only gives a different flavour, but also the colour of the dessert, offering a palette of options for different tastes.
- Creative Layers: Some modern versions of the English soup include layers of colored gelatin, which create a beautiful and striking visual effect when the dessert is cut. It is also common to add layers of chocolate or coffee to diversify the flavors.
- Individual Presentation: For a more elegant presentation, in many cases the English soup is prepared in individual portions using crystal glasses or goblets, which makes serving easier and adds a sophisticated touch.
- Vegan Version: If you have a vegan cousin and you want to include him in the dessert, I present to you the possible vegan English soup that is more than adaptable. In this case, you can use sponge cakes without eggs, creams based on almond or coconut milk, and a vegan liquor.
- Conservation: English soup keeps well in the refrigerator for several days, making it ideal for making ahead. In fact, some say the flavors improve with time as the layers have more time to meld.
- Adaptability: Although the traditional version may seem complicated, there are many ways to create a simplified version using store-bought sponge cakes and pre-made custard. This opens the door for novice cooks, so anyone can enjoy this dessert without much effort.
There you have it, we have seen that English soup is not only a delicious dessert, but also a testament to culinary creativity and cultural adaptation. Now I invite you to get inspired and experiment by enjoying this classic delight.
Follow me on Instagram (here)
And on YouTube I upload new recipes every week (click here)
English soup recipe
Yields: 8 servings
Preparation time: 2 hours
Ingredients
- 1 package of vanilla biscuits
- 4 cups of milk
- 4 egg yolks
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla essence
- Rum or almond liqueur to taste
- Fruits in syrup
7 steps to 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 set aside.
- In a bowl, beat the 4 egg yolks with 1/2 cup of sugar until the mixture is creamy and light in color. Add the cornstarch and mix well.
- Slowly pour the hot milk over the yolk mixture, whisking constantly to prevent the eggs from cooking.
- Transfer the mixture back to the saucepan and heat over medium heat, stirring constantly until the custard thickens sufficiently (approx. 5-7 minutes). The custard should stick together and coat the back of a spoon. Remove from heat and allow to cool.
- In a bowl, mix a little liqueur (to taste) with water (1:1 ratio). Soak the biscuits lightly without letting them fall apart.
- In a mould, alternate layers of soaked sponge cake, custard and fruit in syrup (about 2 tablespoons per layer). Repeat until the mould is full, finishing with a layer of custard.
- Refrigerate the soup for 2-3 hours. Garnish with fruits in syrup before serving.
Source: www.paulinacocina.net
