White chocolate soup with raspberries and pistachios

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Stir the sauce powder with approx. 100 ml milk until smooth. Boil up the rest of the milk in a pot. In the meantime, roughly chop the chocolate coating. Sort the raspberries. Finely chop the pistachios. Remove the milk from the stove, stir in the sauce powder and place on the hot stove plate again. Bring to the boil briefly while stirring.

2. 2

   Remove from the stove. Add couverture and dissolve while stirring. Whip cream until half stiff and fold into the hot soup. Divide into deep plates, add raspberries to the soup and sprinkle with pistachios. Decorate with meringue tuffs. Cut fine rolls from the chocolate with a peeler. Finally sprinkle over the soup and serve immediately

Nutrition Facts

KCAL
640 kcal

CARBS
51 g

FATS
41 g

PROTEINS
16 g