Hazelnut Soup With Raspberries

A sweet dessert soup

• Ready In: 2 hrs 20 mins
• Serves: 6

Ingredients

• 1 1⁄2 cups milk
• 6  tablespoons hazelnuts, paste
• 1 1⁄2 cups heavy cream
• 1 1⁄2 pints fresh raspberries
•  mint (to garnish)

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.