Cherry soup with whipped mascarpone & caramelised almonds

Cherry soup with whipped mascarpone & caramelised almonds

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Prep: 15 mins Cook: 10 mins plus cooling

Easy

Serves 4

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

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal624
  • fat35g
  • saturates17g
  • carbs59g
  • sugars58g
  • fibre2g
  • protein8g
  • salt0.1g
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Ingredients

  • 100ml red wine
  • 100ml prosecco
    Prosecco

    Prosecco

    proh-sekk-oh

    Bubbling Prosecco is now one of the UK’s most popular alcoholic drinks. Not all varieties…

  • 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
    Cherry

    Cherry

    che-ree

    One of the delights of the summer, cherries are much loved for their succulent texture, flavour…

For the caramelised almonds

  • 50g golden caster sugar
  • 75g blanched roasted almonds
    Almond

    Almond

    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

For the whipped mascarpone

  • 100ml double cream
  • 100g mascarpone
  • 2 tbsp icing sugar

Method

  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. 

  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.

  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.

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