Because I used tinned cherries I did not add any additional sugar in. If you're using fresh cherries, they might be a bit more sour and in need of some extra sweetness. They will also be a bit dryer so you might want to add some more liquid in.
Ingredients
1kilo of cherries
optional: cherry juice
2tspcinnamon
1tspcardamom
cornflourfor thickening
mascarpone
1lime
2tbspof icing sugar
Instructions
Add all cherries together in a blender and - if you used cherries from a tin - add a bit of the liquid to go with it. Add the cinnamon and cardamom and turn until you have a puree.
Prepare a large bowl with a sieve and put the puree in. Leave to drain so you have all the liquid out of the puree and press if needed.
In the meantime prepare your mascarpone cream by adding the lime zest and the juice of about half of the lime in the mascarpone. Stir until smooth and add 2 tbsp of icing sugar.
Set aside
Place the liquid in a saucepan on the heat. You can reduce it a bit by leaving it to boil or - once warm - use a bit of cornflour to thicken it slightly.
Serve the soup with some fresh cherries and a quenelle of the mascarpone cream. You can also add some pistachio nuts over the top