Apricot soup with ice cream
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ingredients
600 g apricots 500 ml water 120 g sugar 150 ml whipping cream 6 pcs chocolate muffin 6 tbsp vanilla ice cream
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1. Wash the apricots properly, stone and cook on a low heat for about 20 minutes with water and sugar. When they are soft, blend the soup with an immersion blender, stir in the cream and serve. 2. Pour into plates or bowls, place a chocolate muffin in the centre and top with a scoop of ice cream. The soup is also delicious on its own.
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