Emily gave me this great recipe for mixed berry soup a few weeks ago. She had made it for a birthday party and raved about it, and I just had to try it.
I used the Talenti Tahitian Vanilla Bean gelato, which I got from Publix. It was on the pricey side, but this was a special treat I thought deserved a couple extra dollars. It didn't disappoint. Fabulous gelato.
For the wine in the berry soup I used an unimpressive bottle of Cabernet Sauvignon I had in my fridge. For my part, I thought the wine was a little overpowering in the finished product. Next time I will probably back off a bit from the wine and focus more on the fruit.
One problem I had with the recipe was the way Giada measured the berries. In the ingredients list, she listed the quantities by weight, but in the instructions by volume. I found that a bit difficult to measure especially since her weights were different than mine.
My own addition to the recipe was some homemade shortbread. This idea literally struck me about thirty minutes before I was going to assemble the dessert. I used this recipe from AllRecipes, and was very pleased. It added a nice substance and saltiness to the dessert.
I liked serving it in the large martini glass. It's such a pretty dessert.
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