Although this is usually made with cherries, it adapts well to most soft fruits. In this case I used frozen raspberries which had been grown this summer by the people I was visiting.
To make it, I simmered raspberries in water until they had fallen apart. I then strained the mixture because of the raspberry seeds. I added lemon juice, then sweetened to taste with agave and stevia. I prefer the soup to be tart so I didn’t sweeten it much. I then thickened it with cornstarch and let it cool before serving it with oat cream.
During a trip I tasted a lovely breakfast bowl with a base of açaí purée, topped with granola and fresh fruit. And I thought: I can make that. One key component was that the purée was very cold, almost frozen, and that was a big part of why it was delicious on a hot summer morning.
I had fresh banana and frozen raspberries, so I blended them with a bit of water. I added some granola (a simple version, made with oats, sunflower seeds, almond flakes and agave), then I topped it off with a fresh nectarine.
The second time I made it, I used frozen banana and peach juice, and topped it with blueberries. It was less visually striking but the taste was even better.
The third time I used frozen bananas, water, and fresh blueberries and topped it with melons.
The best results were with frozen banana and fruit juice. Adding water dilutes the fruit purée too much.
I enjoyed the Estonian rhubarb soup so much that I decided to make a Finnish berry soup, which I haven’t had in a few years. I used a mixture of blueberries, strawberries and raspberries. No recipe is really required, but here is one. I sweetened mine with a mix of stevia and apple-based fruit sweetener.
I topped it with oat cream.
This recipe is for a green bean and raspberry salad with buttermilk and grilled goat cheese. I decided to use lettuce from my garden instead of the little gem lettuce the recipe calls for, and I skipped the hazelnuts.
I thought the salad tasted nice but did not require so many ingredients. Due to the shallots in the dressing, I could not really make out the mint or tarragon, and I didn’t feel that the raspberries added anything to the dish. The goat cheese, however, went very well with the dressing and I would probably use it in a simplified version of the salad.
The dumplings are made from glutinous rice flour, salt, baking powder, boiling water and stevia. The dough was divided in thirds and one part was mixed with matcha powder while another part was mixed with cocoa powder. The dough was rolled into strands, braided, looped back and rolled some more before being cut and rolled into balls which were boiled.
The dumplings are set on a bed of macerated raspberry and strawberry sweetened with agave syrup and stevia.