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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
- 
                                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.
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Nutrition
                                450Calories
                            
                            
                                Sodium3% DV80mg
                            
                            
                                Fat22% DV14g
                            
                            
                                Protein12% DV6g
                            
                            
                                Carbs24% DV71g
                            
                            
                                Fiber20% DV5g
                            
                        
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