Skip to main content Skip to navigation

Chocolate soup with cherries, blanched almonds & vanilla cappuccino

Chocolate soup

  • 30 fresh cherries
  • 40g blanched whole almonds
  • 60ml full fat milk
  • 180ml double cream or whipping cream
  • 125g dark chocolate
  • 1 teaspoon caster sugar

In a saucepan boil together the milk and double cream. Remove from the heat, chop the chocolate into small pieces and whisk into the hot milk until completely melted. Add the teaspoon of sugar, cover with cling film and place aside.

Vanilla cappuccino

  • 80ml whipping cream
  • 30ml full fat milk
  • ½ vanilla pod cut in half
  • 15g caster sugar
  • 5g unsalted butter

Scrape the seeds from the vanilla pod and add them to a saucepan with the other ingredients. Warm to 75˚C, then remove from the heat and place aside.

To serve:

  1. Cut the cherries in half and remove the stones. Place them in a bowl and dust with a light coating of icing sugar and a few drops of lemon juice.
  2. Place a even amount of cherries in the centre of a warm soup plate, lightly chop a few almonds and sprinkle them on top.
  3. Re-heat separately the chocolate soup and vanilla cappuccino to 75˚C or just below a simmer. Pour the soup into the bowl.
  4. Using a hand blender or whisk, buzz the vanilla cappuccino so the air mixes into it, creating a froth. Gently remove the froth from the surface and spoon over the top of the soup.

© Martin Wishart 2007

Restaurant Martin Wishart, 54 The Shore, Edinburgh Tel: 0131 553 3557
Website: www.martin-wishart.co.uk