Floating Greek Island in a Wine-Dark Sea

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If you can't take your love to a real Greek island, you can surely enjoy a floating one in a strawberry and wine-dark sea! To find some of the artisinal Greek products you'll need to make this, visit my online shop here, where you'll discover a host of lovingly curated Greek ingredients.

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Floating Greek Island in a Wine-Dark Sea

By Diane Kochilas

Servings

Recipes, Sweets & Desserts, Valentine’s Day

Servings

Recipes, Sweets & Desserts, Valentine’s Day

Ingredients

Floating Greek Island in a Wine-Dark Sea
3 cups frozen and thawed or fresh trimmed strawberries, quartered or coarsely chopped
3 tablespoons sugar or more, to taste
2 tablespoons Greek honey
½ cup red wine
2 tablespoons fresh strained lemon juice
2 1/2 ounces / 75 g dark chocolate
4 small meringues*
Mint and 2 fresh strawberries for garnish

Instructions

Combine the strawberries, sugar and wine in a medium saucepan and bring to a simmer. Cook until the sugar is dissolved and the alcohol cooked off.
Using a submersion blender, puree the soup. Chill thoroughly.
When ready to serve, melt the chocolate in a small double boiler. Ladle the soup into serving bowls. Place 2 meringues inside each soup bowl. Drizzle with the melted chocolate and garnish with a strawberry and a few mint sprigs. Serve.

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• It’s obviously a lot easier to buy ready-made meringues. If you opt to make them yourself, here’s how: You’ll need 2 large egg whites, 4 oz sugar and a pinch of salt. Preheat oven to 280F/140C. Line two sheet pans with parchment paper. Place the egg whites and salt in the bowl of an electric mixer and whisk at low speed for 1 minutes. Increase the speed to medium and continue whisking another 2 – 3 minutes, or until the whites form stiff peaks. Continue whisking, adding a tablespoon at a time of the sugar until the whites are very stiff and glossy, about 5 – 8 minutes. Take a heaping spoonful at a time of the whipped whites and drop them at intervals of 2 inches into the baking sheets. Bake for 30 – 40 minutes, or until the meringues are dry. Turn off oven, open the oven door, and leave the meringues inside to cool. Store in a cool, dry place.

Diane’s Greek Single-origin Artisanal Foods

Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Floating Greek Island in a Wine-Dark Sea