Raspberry Soup Hot Love

Name: Raspberry Soup Hot Love
Cook time: 45 min
Total time: 45 min
Yield: 2
Ingredients: 1 Vanilla pod; 250 ml Milk; 1 TEASPOON Butter; 25 g + 8 tablespoons sugar; 1 pinch Salt; 75 g Durum wheat semolina; 1 Egg yolk (size M); 600 g frozen raspberries; 250 ml apple juice; 7-10 Tbsp Cinnamon; 2 (à 3 g) Mini-Amaretti; 7-10 Tbsp Mint

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 2

1 Vanilla pod
250 ml Milk
1 TEASPOON Butter
25 g + 8 tablespoons sugar
1 pinch Salt
75 g Durum wheat semolina
1 Egg yolk (size M)
600 g frozen raspberries
250 ml apple juice
7-10 Tbsp Cinnamon
2 (à 3 g) Mini-Amaretti
7-10 Tbsp Mint

Directions

1
Cut the vanilla pod lengthwise. Scratch out the pith. Boil up vanilla pulp, milk, butter, 25 g sugar and salt. Sprinkle in semolina while stirring, remove from heat and let it swell to a thick paste.
2
Let it cool down a little and stir in the egg yolk. Put some raspberries aside for decoration. Caramelise 5 tablespoons of sugar and 2 tablespoons of water in a pot until golden brown. Add the rest of the frozen raspberries and apple juice, boil off the sugar and simmer covered for about 5 minutes.
3
Meanwhile boil 1 litre of water with 3 tablespoons of sugar once. Use 2 tablespoons of the semolina mixture to form cams, slide into the water and cook for about 10 minutes. Arrange the raspberry soup and semolina noodles in preheated soup plates.
4
Dust semolina noodles with cinnamon. Crumble the amaretti. Sprinkle soup with it and decorate with mint. Add Mikado sticks.