this fruity dish is great in the summer and can be served hot or cold depending on the fruit used.
It’s eye catching appeal will have your guests looking twice. Can you say you’ve ever seen pink soup before ?
3 apples- peeled and diced
300g sour cherries
4 Tbsp sugar
1/4 Tbsp vanilla extract
2-3 whole cloves
Zest of 1 lemon
1 Tbsp corn starch
200ml whipping cream
1 egg yolk
1) put the fruits into a pot and cover with just enough water. Add the lemon zest, vanilla and salt and sugar. Bring to a gentle boil and simmer for 3 minutes.
2) in a small bowl whisk together the corn starch and half a cup of water until there is no lumps pour it into the sour and cook for a further minute
3) whisk together the egg yolk and whipping cream. Ladel some hot soup into the bowl and mix together.
4) turn off the heat and while whisking continuously pour the egg & cream mixture slowly into the soup.
Serve in bowls with some very fine shredded mint leaves.
This soup can also be made vegan. Instead of adding the whipping cream and egg mixture replace with Silken tofu . What you say ? .. silken tofu blended down can be made into vegan mayonnaise it’s has a sweet and tangy taste and consistency varies depending our your required thickness. Add more olive oil to the mixture to make more creamy or water to losen.
Simple, pretty, and something different and healthy.