Hazelnut Soup With Raspberries

Total Time
2hrs 20mins
Prep 20 mins
Cook 2 hrs

A sweet dessert soup

Ingredients Nutrition

Directions

  1. In a 2-quart mixing bowl, slowly whisk milk into hazelnut paste until mixture is completely smooth.
  2. Whisk in heavy cream until blended.
  3. Cover with plastic wrap and refrigerate for 2 hours or until cold.
  4. Remove bowl from the fridge and evenly divide into 6 bowls and garnish with mint leaves and raspberries.