Almond Coconut Macaroon Soup
Sweet Soup? Go on with you ... on one of my many trips to Singapore I came across a little restaurant dedicated entirely to soups ... dessert soups. This is not one of those recipes. However, it did pique my curiosity as to why we do not think of soup when we think of desserts. This is truly delicious, a light finish to a meal and heck, I want leftovers as this would be a great breakfast! FYI, discovered that freezing this, then blending again produces the most amazing creamy ice-cream. Who says I don't give value for money? Not you!!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 250 Grams blanched almonds, toasted
- 80 Grams golden caster sugar
- 2 Tablespoons cornflour
- 1 Teaspoon Vanilla Bean Paste BUY
- 1/2 Teaspoon Almond Extract (optional)
- 1 Litre Coconut Cream Recipe
- Coconut Macaroons to garnish Recipe
Place almonds, sugar, cornflour, vanilla bean paste and almond essence into Thermomix bowl and blend 20 sec/speed 10 until a paste is formed.
Add coconut cream and blend gently by bringing speed up slowly to 10 sec/speed 9.
Cook 10 min/90°C/speed 3.
Serve with Coconut Macaroons crumbled over.
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