Recipe
Appetizer
Chilled Raspberry Soup with Vanilla Scented Mascarpone
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| For the soup: | ||
| 4 (1/2-pint) containers (6 oz each) fresh raspberries or 2 (12 oz each) bags frozen raspberries, thawed | ||
| 1 ¼ c. water | ||
| 1 c. moscato wine | ||
| 1 c. reduced-sugar cran-raspberry juice | ||
| ½ c. sugar | ||
| 1 ½ tsp. ground cinnamon | ||
| 3 knobs of fresh ginger, peeled | ||
| 1 tbsp. lemon juice | ||
| 6 crumbled ginger snap cookies | ||
| For the mascarpone: | ||
| 1 c. mascarpone | ||
| 2 tbsp. honey | ||
| ½ tsp. pure vanilla extract | ||
| Seeds scraped from 1 vanilla bean | ||
| 2 tbsp. heavy cream |
Directions
- For the soup:
- In a large saucepan, add the raspberries, water, wine, cran-raspberry juice, sugar, cinnamon and ginger. Bring just to a boil over medium heat, stirring to break up raspberries.
- Remove from the heat; strain to remove seeds and ginger, whisk in lemon juice and allow to cool.
- Serve in bowls with a dollop of vanilla scented mascarpone and sprinkle the crumbled ginger snaps over the top.
- For the mascarpone:
- Put all the ingredients into a chilled mixing bowl. Using the whisk attachment, whip on high for about 3 minutes until slightly fluffy.
- Serve a dollop on the raspberry soup.
Nutrition facts
Servings
220 Calories per serving
Amounts Per Serving
- Total Fat: 14.5g
- Cholesterol: 37.5g
- Sodium: 27.5g
- Total Carbohydrates: 20g
- Protein: 0g
Recipe Source:
Serves 16.