Hazelnut Soup With Raspberries |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
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A sweet dessert soup Ingredients:
1 1/2 cups milk |
6 tablespoons hazelnuts, paste |
1 1/2 cups heavy cream |
1 1/2 pints fresh raspberries |
mint (to garnish) |
Directions:
1. In a 2-quart mixing bowl, slowly whisk milk into hazelnut paste until mixture is completely smooth.
2. Whisk in heavy cream until blended.
3. Cover with plastic wrap and refrigerate for 2 hours or until cold.
4. Remove bowl from the fridge and evenly divide into 6 bowls and garnish with mint leaves and raspberries.
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