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Beetroot and goat cheese ice cream with crackers
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- 150 g sugar
- 6 egg yolks
- 400 g milk, min. 3,2%
- 375 g cream, min. 30% fat
- 300 g soft goat cheese, in pieces
- 170 g wholemeal bread flour
- 50 g olive oil
- 1 tbsp sesame seeds
- 10 g balsamic vinegar
- ¼ tsp salt
- 250 g cooked beetroot, cut in pieces
- 120 g water
- 30 g freshly squeezed lemon juice
- per 1 portion
- 2284.5 kJ / 546 kcal
- 14.1 g
- 41.2 g
- 36.8 g
- Saturated fat
- 19.2 g
- 1 g
- 390.7 mg
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