Cherry Soup with Whipped Mascarpone and Caramelised Almonds
Per serving
Juicy, glossy cherries boiled in prosecco, garnished with crunchy caramelised almonds and creamy mascarpone – the perfect summer dessert
Ingredients
4 serv.Step-by-step instructions
- 1
To make the cooking liquid, place the wine, prosecco, sugar, cinnamon stick, thyme sprig, and vanilla pods with seeds in a large saucepan. Bring to a gentle boil, then add the cherries. Cook for 3 minutes, then remove from heat and let cool. It can be prepared two days ahead and stored in the refrigerator.
- 2
To make the caramelised nuts, place the sugar and 25 ml water in a saucepan. Heat gently without stirring until the sugar melts, then continue cooking until a golden caramel forms. Add the almonds, stir until they are coated with caramel, then pour onto a sheet of parchment paper and let cool. Once set, break the caramel into pieces.
- 3
While the cherries and almonds cool, whisk the cream, mascarpone and powdered sugar in a bowl until stiff peaks form, then set aside. When the soup has cooled, remove the vanilla pods, cinnamon stick and thyme sprig, then ladle it into dessert plates. Garnish with a generous spoon of mascarpone and the caramelised almonds.
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