Prep 20 mins
Cook 2 hrs
A sweet dessert soup
Make and share this Hazelnut Soup With Raspberries recipe from Food.com.
- In a 2-quart mixing bowl, slowly whisk milk into hazelnut paste until mixture is completely smooth.
- Whisk in heavy cream until blended.
- Cover with plastic wrap and refrigerate for 2 hours or until cold.
- Remove bowl from the fridge and evenly divide into 6 bowls and garnish with mint leaves and raspberries.