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Julie Lloyd Johnson
Blackberry hanging with pistachio
Dutch hangop with blackberries and pistachios.
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Ingredients
Directions
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Heat a frying pan without oil or butter and toast the pistachios in 3 min. Golden brown. Let cool on a plate.
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Meanwhile, whisk the whipped cream with the vanilla sugar and icing sugar. Fold the whipped cream lightly through the Dutch hanging cup.
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Stir in the blackberry jam briefly to create a nice spiral. Divide half of the hanging over the glasses.
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Divide in half of the blackberries, the rest of the hanging and then the other half of the blackberries.
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Garnish with the honey and the pistachios.
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Nutrition
360Calories
Sodium1% DV15mg
Fat35% DV23g
Protein18% DV9g
Carbs9% DV28g
Fiber8% DV2g
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