Vanilla Cherry Soup with Whipped Cream and Cinnamon

Prep5 min
Cook10 min
Total5 min
Servings1
LevelLaag

The story

About this recipe

Vanilla cherry soup is a surprising and refreshing dish that's perfect for warm summer days. This delicious soup combines the creamy flavour of vanilla with sweet, juicy cherries, creating a unique and tempting flavour experience. Whether you're looking for a light starter or a tempting dessert, this vanilla cherry soup is sure to impress your guests. With simple ingredients and a few steps you'll soon be on your way to making this delicious dish. Follow the recipe below to make this refreshing vanilla cherry soup yourself and surprise your taste buds.

What you need

Ingredients

100gramcherries, pitted
15gramsugar
1tspvanilla syrup, the kind you use for coffee for example
100mlwater
25mlwhipped cream
1/8teaspoon cinnamon powder
1tspOptional: cornflour dissolved in 1 tbsp warm water

High temperature? Warm up your kamado slowly

Ceramic and a pizza stone expand when they get warm. If that happens too quickly or too unevenly, stresses build up, with a risk of hairline cracks in the interior or a broken stone.

Stone in cold. Put the pizza stone in from the start and let it warm up together with the kamado. Never put a cold stone on a hot kamado.
Dry first at 100 to 130°C. Keep the kamado at that temperature for half an hour, so the moisture evaporates from the ceramic and the stone. Even a kamado that has been stored dry in a shed or under a cover contains moisture.
Only then increase gently. Take 30 to 45 minutes to reach the final temperature and open the vents step by step, not fully in one go.
Stay around 300°C. Much hotter adds nothing and puts strain on the lid's seal.
Lid ajar. Lift the lid a few centimetres first before opening it fully, so no flare-up shoots out.
Let everything cool down inside the kamado. Close the vents after baking. Never cool the stone down with water.

Step by step

How to make it

Cut the cherries into small pieces.
Put the cherries, sugar, vanilla syrup and water in a small pan.
Bring it all to the boil over medium heat and let it simmer for about 10 minutes, until the cherries have softened.
Optionally thicken with a bit of cornflour
Take the pan off the heat and let the cherry soup cool slightly.
Pour the cherry soup into a glass, top with a dollop of whipped cream, and sprinkle with cinnamon to taste. Enjoy!

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