Vanilla soup with date and apricot ragout

Ingredients for 6 servings:

• 3 vanilla pods
• 130 g butter
• 100 g sugar
• 50 g almond flakes
• 500 ml whipped cream
• 500 ml milk
• 2 tbsp cornstarch
• 100 g dates
• 100 g apricot(s), dried
• 1 orange(s), untreated
• 2 cardamom pods
• Mint for garnishing

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

very simple yet sophisticated

Split the vanilla pods lengthwise and scrape out the seeds. Melt 100g butter in a pan, add the sugar and 2/3 of the almonds, and let it caramelize slightly. Add the cream, milk, vanilla seeds, and pods and simmer gently over medium heat for 15-20 minutes, stirring constantly. Mix the cornstarch with a little water and add to the soup. Let it boil for one minute. Strain the soup through a sieve into another pot. For the ragout, pit the dates and dice them with the apricots. Halve the oranges and squeeze out the juice. Melt the remaining butter in a saucepan, add the dates and apricots, and sauté for just under a minute. Add the orange juice and reduce by half. Crush the cardamom pods in a mortar and pestle, add the seeds, and simmer for another minute. Ladle the vanilla soup into bowls and add the ragout and the remaining flaked almonds.