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Toasted marshmallows in warm blueberry soup

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
by Tony Tobin

From Ready Steady Cook

Method


  1. For the toasted marshmallows, colour the marshmallows all over using a mini-blowtorch until golden-brown.

  2. For the soup, place all of the ingredients into a saucepan, bring to the boil and simmer for 8-10 minutes.

  3. To serve, pour the soup into a bowl and top with the marshmallows.

Ingredients

For the toasted marshmallows

  • 8 pink marshmallows

For the soup

  • 100ml/3½fl oz red wine
  • 50g/1½oz caster sugar
  • 1 bay leaf
  • 100g/3½oz blueberries
  • 1 tsp ground mixed spice
  • 1 tsp ground cinnamon
  • 1 tsp ground cloves

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Toasted marshmallows in warm blueberry soup

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