Roasted Cherry Soup with Crushed Sugared Almonds and Mascarpone

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¿Cómo hacer Sopa de cerezas asadas con almendras azucaradas machacadas y mascarpone?

Ingredientes de Sopa de cerezas asadas con almendras azucaradas machacadas y mascarpone

4 cups dark red cherries (about 2 pounds), pitted
5 Tbs. sugar, more or less depending on the sweetness of the cherries
2 tsp.olive oil
Salt
3/4 cup cold water
2 tsp.cornstarch
1/3 cup freshly squeezed orange juice
Grated zest of 1 lemon (about 1/2 tsp.)

Resumen de Preparación

A continuación un breve resumen para la preparación de Sopa de cerezas asadas con almendras azucaradas machacadas y mascarpone.

Preheat the oven to 375°. Place pitted cherries on a baking sheet (read the Test Kitchen post to learn how to pit a cherry). Sprinkle with 1Tbs. of the sugar, the oil, and 1 to 2 pinches salt. Mix well and roast for about 20 minutes. Reduce the oven temperature to 250°.
In a small saucepan, over medium high heat, combine the cold water with the cornstarch and the remaining 4 Tbs. sugar. Bring to a simmer and let simmer a few minutes until slightly thickened.
Place the roasted cherries in a blender with all their juices. Add the orange juice, lemon zest, and about 2/3 of the cornstarch mixture. Blend until almost creamy, leaving a little texture. Taste, and adjust the thickness with additional water or orange juice if needed. The mixture should be a bit thinner than pancake batter. Chill until ready to serve.

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