How To Make Cherry Soup with Whipped Mascarpone & Caramelised Almonds
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 500g fresh cherries, pitted
- 1 cup water
- 1/2 cup sugar
- 1 cinnamon stick
- Juice of 1 lemon
- 1 cup mascarpone cheese
- 2 tbsp powdered sugar
- 1/2 cup sliced almonds
- 2 tbsp butter
Instructions
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In a large pot, combine cherries, water, sugar, cinnamon stick, and lemon juice. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and let cool slightly.
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Transfer the cherry mixture to a blender and blend until smooth. Strain through a fine mesh sieve to remove any solids.
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In a separate bowl, whip the mascarpone cheese and powdered sugar together until light and fluffy. Set aside.
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In a small skillet, melt the butter over medium heat. Add the sliced almonds and cook until golden brown and caramelised, stirring constantly. Remove from heat and let cool.
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Serve the cherry soup chilled or at room temperature. Top each serving with a dollop of whipped mascarpone and sprinkle with caramelised almonds.
Nutrition
- Calories : 320kcal
- Total Fat : 18g
- Saturated Fat : 9g
- Cholesterol : 45mg
- Sodium : 20mg
- Total Carbohydrates : 38g
- Dietary Fiber : 4g
- Sugar : 32g
- Protein : 5g
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