How to make
Pit the cherries and puree in a blender.
Add the vanilla sugar.
1.4 oz (40 g) of sugar is enough if the cherries are ripe, plus the chocolate will add extra sweetness to the soup.
You can still chose to adjust the quantity of sugar.
Melt the butter in a saucer and add the corn starch, stirring constantly.
Add the liqueur, allow the alcohol to evaporate and pour in the cherry puree.
Cook on low to medium temperature. Stir frequently.
After 10 minutes add the water and simmer for 35 minutes.
Once the liquids are reduced to the desired consistency, set aside for 10 minutes.
Place a few chocolate chips at the bottom of each cup.
Pour the warm soup on top, so they melt.
Chill the Cherry Soup and serve cold.
You can serve with a rosette of whipped cream, fresh cherries, chocolate or a chocolate cookie.
Enjoy!
