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Cherry & berry soup with fresh goats curd | Milkbottle

Cherry & berry soup with fresh goats curd

Cherries 2

A chilled fruit soup garnished with lavender flowers

Recipe
cherry & berry soup with fresh goats curd
serves 4

1 kilo mixed cherries, raspberries and strawberries, sliced, pitted and hulled
125g caster sugar
1 vanilla bean, split and scraped
2 star anise
to serve
1 cup cherries
1 cup raspberries
1 cup strawberries
320g fresh goats curd
organic lavender flowers to garnish


Place the cherries, berries, sugar, vanilla bean and star anise in a large bowl, and mix well.
Cover and sit in a warm place for 45-60 minutes to allow the fruits to macerate, then cover and refrigerate over night.
Strain the mixture through a muslin lined sieve, keeping the star anise and vanilla bean with the soup, and discarding the solid fruits.
Chill until required.
To serve, divide the cherries, raspberries, strawberries and goats curd between 4 bowls.
Pour over the chilled fruit soup, and garnish with lavender flowers.

Image: Lisa Cohen via Taverne Agency. Recipe: Deborah Kaloper

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