Bringebærsuppe (raspberry soup)

Instructions

1. Bring the water, sugar and cinnamon to a simmer in a saucepan for 5 minutes.
2. Add the raspberries and cook for 5 minutes over low heat.
3. Remove the cinnamon and blend the soup, then pass it through a sieve to remove the seeds.
4. Dissolve the starch in a little cold water, stir it into the soup and simmer for 1 minute.
5. Let cool, stir in the cream, refrigerate for 2 hours and serve cold.