Raspberry Soup with Yogurt Candies

Baking and Desserts | Tajikistan cuisine

⏳ Time

35 minutes

🥕 Ingredients

🍽️ Servings

Description

The candies dissolve in the liquid in just a few minutes (along with their edible wrapper), so the soup should be served in the bowl right after they are placed on the table. The delicate edible films are usually made from corn or potato starch and have no distinct flavor.

Ingredients

Raspberry Puree - 30.7 oz
Sugar - 4.6 oz
Chicken Egg - 4 pieces
Wheat Flour - 3.5 oz
Yogurt powder - 12 fl oz
Gingerbread-flavored syrup - 6 fl oz
Malt Vinegar - 0 fl oz
White Balsamic Cream - 1 fl oz
Honey - 1.8 oz
Gelatin - 6 pieces
Starch film - 1.8 oz
Baking Powder - 0.7 oz
Fresh Mint - 1 stalk

Step by Step guide

Step 1

Spread 800 grams of raspberry puree in a thin, even layer on baking parchment and place it in the refrigerator for about an hour, until it sets.

Step 2

Soak the gelatin sheets in cold water for one hour. Add the yogurt and sugar syrup, and blend using a mixer until the mixture is fluffy. Pour the mixture into a deep dish and refrigerate for four hours.

Step 3

Once the mixture has set, cut it into strips the size of fruit leather or slightly smaller, and wrap each piece in edible film.

Step 4

Prepare the sponge cake with balsamic cream: Beat the eggs with 50 grams of sugar until thick and frothy, then add honey and sifted flour with baking powder. Mix well and finally add the balsamic cream.

Step 5

Pour the batter into a culinary siphon, shake it well, and fill the plastic cups with the batter. Bake in the microwave for seven minutes. Once the sponge cake has cooled, remove it from the cups and break it into large pieces with your hands.

Step 6

Combine 400 grams of raspberry puree with 80 grams of sugar and wine vinegar, transfer to a saucepan, place over heat, and warm until the sugar is completely dissolved.

Step 7

Place the yogurt candies and pieces of sponge cake in a deep plate. Garnish with the set raspberry puree and finely chopped mint leaves. Serve the soup separately and pour it over the candies just before serving.