Stone Fruit Soup
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 1 d 1 hr
Ready in
Ingredients
for
4
- For the topping
- ⅔ cup unrefined sugar
- 4 Tbsps Sesame seeds
- ½ cup Pine nuts
- ½ cup almonds (roughly chopped)
Preparation
Kitchen utensils
1 Salad spinner, 1 Cutting board, 1 Small knife, 1 Tablespoon, 1 Mortar, 1 Small plate, 1 Teaspoon, 1 Whisk, 1 Bowl, 1 Blender, 1 Small bowl
Preparation steps
1.
Place the whole almonds in a bowl and pour over the water. Let soak for 24 hours then place in a blender, blend until smooth then pass through a muslin cloth or jelly bag, squeezing out the excess moisture from the muslin.
2.
Place the almond milk in a clean blender with the apricots and honey and blend until smooth. Pass through a fine sieve.
3.
For the topping, heat the sugar in a deep pan until it is golden brown and bubbling. Carefully add the sesame seeds, pine nuts and almonds then pour the mixture onto a baking sheet lined with greaseproof paper and let cool. Break the cooled mixture into pieces with a rolling pin, place in a plastic bag and bash with the rolling pin until crumbly.
4.
Serve the almond apricot milk in bowls and scatter over the crunchy topping.
