Cherry Soup with Whipped Mascarpone & Caramelised Almonds Recipe

In a large pot, combine cherries, water, sugar, cinnamon stick, and lemon juice. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and let cool slightly.

Transfer the cherry mixture to a blender and blend until smooth. Strain through a fine mesh sieve to remove any solids.

In a separate bowl, whip the mascarpone cheese and powdered sugar together until light and fluffy. Set aside.

In a small skillet, melt the butter over medium heat. Add the sliced almonds and cook until golden brown and caramelised, stirring constantly. Remove from heat and let cool.

Serve the cherry soup chilled or at room temperature. Top each serving with a dollop of whipped mascarpone and sprinkle with caramelised almonds.