Raspberry soup with basil

  • July 2015

Impress your friends with this refreshing and original all year round dessert. Prepare in advance for a brunch or a cocktail party.

Ingredients – Serves 4

  • 1 Victoria pineapple
  • 600g frozen raspberries
  • 250g mascarpone
  • 1 cup of coconut milk
  • Lemon juice
  • 2 tablespoon icing sugar
  • 2 tablespoon Darégal frozen Basil

Preparation time: 10 min – Cooking: 10 min
Rest: 1h 10 min

  1. Peel the pineapple skin into gondola shapes and cut the pineapple into small cubes and place in a bowl.
  2. Place the raspberries in a sauce pan. Add the juice of a lemon and the icing sugar.
  3. Leave on low heat for 10 minutes until you get a smooth mixture.
  4. Wait for the mixture to cool down (about 10 minutes). Meanwhile, transfer the raspberries into a food processor.
  5. Mix until you get a liquid paste. Sieve the mixture to remove any peeps. Place in the fridge.
  6. In the meantime, add the mascarpone to the pineapple cubes. Pour the coconut milk and the icing sugar over it. Whisk vigorously.
  7. To make the dessert glass, pour in the soup first.
  8. Cover with the mascarpone and place in the fridge for at least an hour.
  9. Sprinkle with basil. It is ready!



When I buy the pineapple, choose one that’s hard all over. It is ripe when the leaves come off easily. They must be green and not fading.

Magic Caro by Darégal