Trout & fennel parcels
Try these trout parcels which are hugely rich in Omega-3
Cherry soup with whipped mascarpone & caramelised almonds
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling
- Easy
- Serves 4
Skip to ingredients
- 100ml red wine
- 100ml prosecco
- 75g golden caster sugar
- 1 cinnamon stick
- 1 thyme sprig
- 2 vanilla podssplit and seeds scraped out
- 600g cherriespitted and cut in half
For the caramelised almonds
For the whipped mascarpone
- 100ml double cream
- 100g mascarpone
- 2 tbsp icing sugar
Nutrition: per serving
- kcal624
- fat35g
- saturates17g
- carbs59g
- sugars58g
- fibre2g
- protein8g
- salt0.1g
Method
step 1
To make the poaching liquor, put the wine, Prosecco, sugar, cinnamon, thyme sprig and vanilla pods with seeds in a large saucpan. Bring to a simmer, then drop in the cherries. Simmer for 3 mins, then remove from the heat and leave to cool. Can be prepared 2 days ahead and kept in the fridge.
step 2
To make the caramelised nuts, tip the sugar and 25ml water into a saucepan. Heat gently without stirring until the sugar melts, then keep cooking until you have a golden caramel. Add the nuts to the pan, stir until they are coated in caramel, then tip onto a sheet of baking parchment and leave to cool. Once set, break the caramel into pieces.
step 3
While the cherries and almonds are cooling, whisk the cream, mascarpone and icing sugar in a bowl to stiff peaks, then set aside. When the soup is cool, remove the vanilla pods, cinnamon stick and thyme sprig, then ladle into dessert bowls. Top with a large spoon of mascarpone and caramelised nuts.
