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JOANBISHTON
Fresh currant soup with melon confetti
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Ingredients
Directions
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Bring a layer of water to a boil in a pan where you can hang a metal or glass dish.
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Ris the berries from the twigs and press them with a spoon through a fine sieve above the dish (only the juice is used).
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Beat the egg yolk, sugar and ginger well with the currant juice and place the dish over the softly boiling water.
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Beat with a whisk until the juice begins to bind lightly.
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Take the dish out of the pan and whisk the juice for a few minutes until it is completely cool.
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Cover and then put it in the fridge for 1 hour.
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Cut the melon into 1/2 cm slices and cut into very small dice.
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Divide the cold soup over 4 plates and spread out the melon confetti and fresh mint. Serve immediately.
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Nutrition
160Calories
Sodium0% DV0g
Fat5% DV3g
Protein6% DV3g
Carbs8% DV24g
Fiber0% DV0g
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