Vanilla Ice Cream with Cold Cherry Soup Recipe
Vanilla Ice Cream with Cold Cherry Soup
Flavors of France
Total time: more than 2 hours
Preparation time: 10 minutes
Cooking time: None
Macerating time: 3 hours
Difficulty: Easy
Chef's Note
To form the ice cream into a traditional football-shaped "quenelle," use two soup spoons.
Ingredients for 4 servings
- 250 ml (1 cup) vanilla Ice Cream
- 500 g (18 oz.) cherries (Cherry)
- 200 g (7 oz.) powdered sugar
- 50 ml (3 tbsp.) water
- 1/2 lemon
- 1 tsp. chopped raw peanuts
- 1/2 bottle of chilled rosé champagne
- 4 sprigs of fresh mint
- 4 stemmed glasses
  1. Bring the water and sugar to a boil, stirring constantly. Boil for 1 minute, then remove from the heat and let the syrup cool.
  2. Wash and dry the cherries. Remove the stems and pit them over a bowl. Pour the lemon juice and syrup over them.
  3. Refrigerate for at least 3 hours.
  4. Just before serving, remove the cherries from the syrup and divide into stemmed glasses. Pour a spoonful of syrup over each serving and sprinkle with chopped peanuts. Arrange a quenelle of vanilla ice cream on top and garnish each glass with a sprig of fresh mint.
  5. At the last moment cover the fruit with pink champagne and serve immediately.
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