The soup is made from raspberries cooked with sugar and stained to remove the solids. The white chocolate is swirled into the raspberries giving the soup a marbled appearance. How unique is that?
Serves 4
Ingredients
Brownie Croutons:
2 brownies
Soup:
2 packages (12 ounces each) frozen raspberries (about 3 cups)
1 1/4 cups water
1/2 cup granulated sugar
1/2 cup seedless raspberry jam
2 tablespoons Grand Marnier, divided
1/2 cup whipping cream
4 ounces white chocolate, chopped
Instructions
For the brownies: Preheat oven to 325°. Use a serrated knife to cut the brownies into 1/2-inch squares. Toast squares in 325 degree oven for about 15 minutes.
For the soup:
In a small saucepan, bring raspberries, water and sugar to a boil over medium heat. Reduce heat and simmer, stirring occasionally, until sugar is dissolved and raspberries are softened or broken down, about 4 minutes.
In a food processor or blender, puree raspberry mixture, jam, and 1 tablespoon of the Grand Marnier until smooth.
Strain into a large bowl, cover, and refrigerate until chilled, about 3 hours.
In another saucepan, bring cream to a simmer over medium-high heat. Remove from heat and add white chocolate, let stand for 2 minutes, then whisk until melted and smooth.
Stir in remaining Grand Marnier. Let cool.
To Serve: Ladle raspberry soup into chilled shallow bowls. Gently drop 5 to 6 spoonfuls of the white chocolate mixture onto the soup. Draw a chopstick or knife through the chocolate mixture to create a marbled effect.
Serve with brownie croutons.