How chef Martina Caruso reinvents soup: here is her sweet version, inspired by a typical homemade breakfast but with a creative twist.

Ingredients for 4 people:

FOR THE MILK SOUP

225 g whole milk
25 g fresh cream
10 g cornstarch
25 g sugar

FOR THE PRALINE

50 g milk chocolate
50 g white chocolate
10 g butter
5 g ground coffee
50 g cereal
carob syrup
50 g chopped carob
Water

FOR THE WAFER

35 g “00” flour
35 g sugar
35 g butter
40 g egg white

Preparation

For the soup

Place all the ingredients in a saucepan and bring to a boil; allow the mixture to thicken slightly and cool, covered with plastic wrap.

For the praline

Melt the chocolate and butter in a double boiler and add the coffee powder and cereals; form a square block and allow to cool, then cut into small squares.

For the syrup

Cover the carob with water and leave to rest for 24 hours, stirring occasionally and adding water if necessary. Bring to a boil over low heat, then leave to rest for 24 hours, strain and reduce (you can also buy “carob must”).

For the wafer

Melt the butter, add the sugar and flour a little at a time and finally the beaten egg whites. Spread the mixture on a Silpat mat and make thin circles, bake at 180°C for a few minutes.

Have you ever tried a sweet soup? If not, now's the time to catch up: here's how Martina Caruso, Michelin-starred chef at Signum, makes it.