Who says the soup should be cooked only with vegetables, chicken, as an appetizer, or for cold? I just discovered my favorite soup. This week I made a mint chocolate cream soup with a semi-ice cream of mascarpone with red cranberries. I say semi, because it’s not totally frozen, but should be kept in the freezer for 10 minutes until it becomes a bit firmer and cold. I chose this combination because I find very interesting desserts that combine the contrast of tastes, texture or why not, temperature.

Ingredients:

For mint syrup:

  • a handful of fresh mint leaves
  • 2-3 tablespoons of water
  • 1 tablespoon of sugar
  • a little honey
  • 2 teaspoons of black cocoa

For chocolate soup:

  • 100 gr of dark chocolate
  • 120 ml of liquid cream

For mascarpone semi-ice cream

  • 250 gr of mascarpone
  • 3-4 tablespoons of sugar
  • 50 gr of cranberries

How to prepare the mint chocolate cream soup:

Start by making a mint syrup. Use a handful of fresh mint leaves, 2-3 tablespoons of water, 1 tablespoon of sugar and a little honey. First, put the water and sugar on fire. After the sugar is melted, add the mint leaves.

Left on the fire until the mint is softened and the syrup thickened a bit, then add a little honey, left it for 2 minutes and then squeezed it. Put it on a small fire and add two teaspoons of black cocoa and mix vigorously until you obtain a shiny sauce.

Start to prepare the chocolate. Melt 100 grams of black chocolate in the steam bath, then took it off and add the mint sauce, stirring vigorously. Then, immediately add 120 milliliters of liquid cream, because it tends to harden after adding the syrup.

Now it’s time to prepare the mascarpone semi-ice cream. Mix 250 grams of mascarpone with 2-3 tablespoons of sugar and set aside. Then made a puree of 50 grams of red cranberries: Put them on fire with a tablespoon of sugar, crushed them, and left them on fire until the sugar melted. Strain the cranberries them and add the juice over mascarpone.

Homogenize the composition and keep it in the fridge for 10 minutes, while put the chocolate soup on the plate. Then, put a creamy ice cream cup over the chocolate soup and eat immediately to feel the cold-hot contrast. It’s delicious!

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Chocolate Cream Soup With Mascarpone Semi-Ice Cream
 
This week I made a mint chocolate cream soup with a semi-ice cream of mascarpone with red cranberries. I say semi, because it’s not totally frozen, but should be kept in the freezer for 10 minutes until it becomes a bit firmer and cold. I chose this combination because I find very interesting desserts that combine the contrast of tastes, texture or why not, temperature.
Author:
Recipe type: Desert
Ingredients
For mint syrup:
  • a handful of fresh mint leaves
  • 2-3 tablespoons of water
  • 1 tablespoon of sugar
  • a little honey
  • 2 teaspoons of black cocoa
For chocolate soup:
  • 100 gr of dark chocolate
  • 120 ml of liquid cream
For mascarpone semi-ice cream
  • 250 gr of mascarpone
  • 3-4 tablespoons of sugar
  • 50 gr of cranberries
 

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