CHILLED BLUEBERRY SOUP WITH HONEY LEMON MASCARPONE

 

  • Cooking Time: 60
  • Servings: 8
  • Preparation Time: 15

Ingredients

  • SOUP:
  • 2 cups fresh blueberries
  • 1 cup water
  • 1/2 cup sugar
  • 1 cinnamon stick
  • 1 star anise
  • 3 cardamom pods
  • zest and juice of 1 lemon
  • 1 tsp almond extract
  • splash of cassis, optional
  • HONEY LEMON MASCARPONE
  • 8 oz mascarpone cheese
  • 3 TBSP cream
  • 2 TBSP honey
  • zest and juice of half a lemon

Directions

  • Bring all soup ingredients to a boil, and then reduce heat and simmer for about an hour.
  • Stir occasionally, pressing the blueberries with your spoon or potato masher. Remove from heat and let it sit to cool for 20 minutes or so before you blend it.
  • Add the almond extract and cassis at this point.
  • Fish out the cinnamon stick and star anise.
  • Pour cooled soup into blender and puree.
  • Strain through a sieve and pour into a container and chill.
  • When it’s time to serve, dollop honey lemon mascarpone on top and garnish with toasted cream cheese pound cake croutons.
  • HONEY LEMON MASCARPONE
  • Combine all in a bowl by hand. Refrigerate until ready to garnis

Notes

A chilly and refreshing summer dessert soup!

Categories: Misc. Dessert 

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