Berry soup with vanilla cream

Ingredients for 4 servings:

• 150 ml water
• 3 tbsp brown sugar
• 4 pieces star anise
• 300 g strawberries
• 150 g blueberries
• 150 g raspberries
• 3 tbsp lemon juice
• 1 tbsp cornstarch
• 50 ml water
• 2 dl cream
• 1 packet of vanilla sugar
• Peppermint for garnishing

Instructions

Working time approx. 15 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours 35 minutes

Bring 150 ml of water to a boil with the sugar and star anise, then let it steep for around 15 minutes, then remove the anise. Meanwhile, chop the strawberries. Add the raspberries and about half each of the strawberries and blueberries to the sugar water, bring to a boil, and simmer gently for 2-3 minutes. Puree with a hand blender and add the lemon juice. Mix the cornstarch with 50 ml of water, add to the soup, and simmer for 2-3 minutes while stirring. Add the remaining berries, transfer to a bowl, and chill. Whip the cream with the vanilla sugar until stiff peaks form. Ladle the berry soup into glasses, top with the cream, and garnish with peppermint leaves.