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Jen22
Cold plum dessert soup
Soup with prunes, vanilla, Italian ice cream, blackberries, blueberries, raspberries and mint.
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Ingredients
Directions
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Pitted the plums and cut into quarters.
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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.
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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.
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Turn down the heat and let it boil gently for about 15 minutes. Stir frequently.
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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.
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Meanwhile, crumble the biscuits.
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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.
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Garnish the ice cream with the fruit, the mint leaves, broccocress and the cookie crumbs and serve immediately.
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Nutrition
450Calories
Sodium3% DV80mg
Fat22% DV14g
Protein12% DV6g
Carbs24% DV71g
Fiber20% DV5g
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