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Coconut white chocolate crumble with cherries of rené pluijm
Try this coconut white chocolate crumble with cherries from René Pluijm
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Ingredients
Directions
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Grate the skins of the clean-scented lemon and squeeze it out.
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Put the cherries in a pan with the juice.
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Add the lemon juice and bring to the boil.
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Add a dash of cognac and remove the pan from the heat.
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Light the cognac and flambé the cherries.
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Flambeer never under the hood. The flame can then be sucked into the extraction hood.
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The alcohol burns through the fire. As soon as the alcohol has been burned, the flame goes out by itself.
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Divide the crumble over 6 plates.
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Put a scoop of ice cream on each plate, some flambéed cherries and sprinkle some lemon zest over it.
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Serve immediately.
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Nutrition
0Calories
Sodium0% DV0g
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Fiber0% DV0g
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