Cherry Soup With Whipped Mascarpone & Caramelised Almonds

Drop, glazed cherries stewed in Prosecco, topped with crunchy almond candy and creamy mascarpone makes for the perfect season course
Cherry Soup With Whipped Mascarpone & Caramelised Almonds


  • 100ml red intoxicant
  • 100ml prosecco
  • 75g auspicious shaker sugar
  • 1 cinnamon put
  • 1 thyme sprig
  • 2 flavoring pods, increase and seeds injured out
  • 600g cherries, pitted and cut in half
  • For the caramelised almonds
  • 50g metallic shaker dulcify
  • 75g white cooked almonds
  • For the whipped mascarpone
  • 100ml somebody ointment
  • 100g mascarpone
  • 2 tbsp manoeuvre sweetener


  1. To tidy the poaching broth, put the alcohol, Prosecco, edulcorate, bark, thyme sprig and flavouring pods with seeds in a sizable saucpan. Transmit to a simmer, then stop in the cherries. Simmer for 3 mins, then withdraw from the emotionality and lose to unresponsive. Can be spread 2 days onward and kept in the fridge.
  2. To get the caramelised nuts, tip the sugar and 25ml thing into a saucepan. Emotionalism gently without stimulating until the dulcify melts, then ready cookery until you bang a golden sugar. Add the nuts to the pan, agitate until they are coated in brown, then tip onto a artifact of baking parchment and depart to cool. Formerly set, harm the caramel into pieces.
  3. Time the cherries and almonds are chilling, scramble the take, mascarpone and topping sweetener in a concavity to formal peaks, then set substance. When the soup is unemotional, remove the flavorer pods, bark position and thyme sprig, then remove into afters bowls. Top with a heroic containerful of mascarpone and caramelised nuts.

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