Cold plum dessert soup

Pitted the plums and cut into quarters.

Grate the yellow skin of the lemon and squeeze out the fruit. Halve the vanilla pod lengthwise and scrape out the marrow with the tip of a knife.

Put the prunes, water, sugar, the vanilla pod, the vanilla juice, white port, 1 tbsp lemon juice and the lemon zest into a pan and bring to the boil.

Turn down the heat and let it boil gently for about 15 minutes. Stir frequently.

Remove the pan from the heat and push the plums through a convex sieve with the convex side of a spoon. Allow to cool for about 45 minutes.

Meanwhile, crumble the biscuits.

Divide 2 elongated bread rolls (quenelles) of pistachio ice cream in the middle into 4 deep plates. Divide the soup on both sides of the ice.

Garnish the ice cream with the fruit, the mint leaves, broccocress and the cookie crumbs and serve immediately.