Walnut soup with peaches
4 servings
70 minutes
Nut soup with peaches is a delicate and exquisite dish that combines the rich flavor of almonds, the creamy texture of cottage cheese, and the refreshing fruity note of peaches. This recipe is inspired by Japanese culinary tradition, which values the harmony of ingredients and delicate flavor nuances. Roasted and ground almonds add a rich nutty aroma to the soup, while the cottage cheese cream gives it airiness. Gelatin makes the texture smooth and light, while fresh peaches add gentle sweetness, creating an amazing balance of flavors. This dessert soup is perfect for a summer treat, especially after a light lunch, and its originality will delight lovers of unusual gastronomic combinations.
1
Soak the gelatin in cold water for 30 minutes, then dissolve it over low heat.
- Gelatin: 1 tablespoon
2
Peel the almonds, roast them in a dry pan, and grind them in a mortar.
- Almond: 100 g
3
Mix the cottage cheese with yogurt, add sugar, and stir well.
- Curd cheese (tvorog): 200 g
- Yoghurt: 1 glass
- Sugar: 2 tablespoons
4
Combine the cottage cheese cream with nuts and add gelatin. Mix and chill for 30 minutes.
- Almond: 100 g
- Gelatin: 1 tablespoon
5
Before serving, add cubes of fresh or canned peaches to the soup.
- Peaches: 2 pieces
