RASPBERRY, MINT, AND BASIL SOUP
- 500 g of raspberries
- 3 branches of fresh mint
- a few basil leaves
- 20 g of brown sugar
- 25 cl of water
Heat the water until it is simmering, and then take the saucepan off the heat and infuse the basil and mint for 30 minutes with the lid on.
Filter and leave to cool. Put a few whole raspberries aside and puree the rest in your mixer.
Mix the raspberry puree and water flavoured with the mint, basil and brown sugar in a salad bowl.
Decorate each verrine with a mint leaf. Keep in the fridge before serving.