Name: Cherry soup with whipped mascarpone & caramelised almonds
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: British
Ingredients: 100ml red wine; 100ml prosecco; 75g golden caster sugar; 1 cinnamon stick; 1 thyme sprig; 2 vanilla pods split and seeds scraped out; 600g cherries pitted and cut in half; 50g golden caster sugar; 75g blanched roasted almonds; 100ml double cream; 100g mascarpone; 2 tbsp icing sugar

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Cherry soup with whipped mascarpone & caramelised almonds

Cherry soup with whipped mascarpone & caramelised almonds

Tom Kerridge

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Serves 4

Easy

Prep: 15 mins

Cook: 10 mins

plus cooling

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Plump, glossy cherries poached in Prosecco, topped with crunchy almond brittle and creamy mascarpone makes for the perfect summer dessert

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

100ml red wine
100ml prosecco
75g golden caster sugar
1 cinnamon stick
1 thyme sprig
2 vanilla pods

split and seeds scraped out
600g cherries

pitted and cut in half

For the caramelised almonds

50g golden caster sugar
75g blanched roasted almonds

For the whipped mascarpone

100ml double cream
100g mascarpone
2 tbsp icing sugar

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Nutrition: per serving

kcal624
fat35g
saturates17g
carbs59g
sugars58g
fibre2g
protein8g
salt0.1g

Method

step 1

To make the poaching liquor, put the wine, Prosecco, sugar, cinnamon, thyme sprig and vanilla pods with seeds in a large saucpan. Bring to a simmer, then drop in the cherries. Simmer for 3 mins, then remove from the heat and leave to cool. Can be prepared 2 days ahead and kept in the fridge.
step 2

To make the caramelised nuts, tip the sugar and 25ml water into a saucepan. Heat gently without stirring until the sugar melts, then keep cooking until you have a golden caramel. Add the nuts to the pan, stir until they are coated in caramel, then tip onto a sheet of baking parchment and leave to cool. Once set, break the caramel into pieces.
step 3

While the cherries and almonds are cooling, whisk the cream, mascarpone and icing sugar in a bowl to stiff peaks, then set aside. When the soup is cool, remove the vanilla pods, cinnamon stick and thyme sprig, then ladle into dessert bowls. Top with a large spoon of mascarpone and caramelised nuts.

RECIPE TIPS

CHERRIES

Look for deep-red, plump, glossy cherries with fresh green stems. Ripe fruit should be firm but have a little give. If you don't have a cherry pitter, put the cherry into a piping nozzle and push a chopstick through the stem end to push the stone out.

Recipe from Good Food magazine, June 2016

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