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Plum Watermelon Soup With Lemon Balm Ice Cream And Toasted Blueberry Pound Cake

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Plum Watermelon Soup With Lemon Balm Ice Cream And Toasted Blueberry Pound Cake

Ingredients

  • the transatlantic - chocolate and salted butter caramel
  • 1 cup (150gr) watermelon, seeded and cut into 1-inch pieces
  • 1 cup ripe plums (160gr) (about 3-4 depending on size), cut into 1-inch pieces
  • zest and juice of a lemon (about 3 tablespoons)
  • 2 tablespoons (25gr) sugar
  • 4 egg yolks
  • 1 cup (100gr) + 2 tablespoons (25gr) sugar
  • 1 cup (250ml) whole milk
  • 1 cup (250ml) heavy cream
  • 1/2 vanilla bean, split open and seeded
  • 1/3 cup chopped fresh lemon balm
  • 1 stick (113gr) unsalted butter, at room temperature
  • 1 cup (120gr) powdered sugar, unsifted
  • 3 eggs
  • 1 1/4 cup (155gr) flour
  • 1 tsp baking powder
  • pinch of salt
  • 1/4 cup (60ml) buttermilk (or whole milk)
  • 1 cup (145gr) blueberries
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