Fruit Cold Bowl

Put apple and lemon peel, cinnamon, mirabelle plum juice, vanilla pod pulp and sugar in a saucepan and bring to a boil. Bind with cornstarch mixed in water. Now add the ringroot and the raspberries. Remove the saucepan from the heat, remove the cinnamon stick and lemon zest and season with the juice of one lemon and sugar. Arrange the well precooled fruit soup with 2 scoops of ice cream in dessert bowls and bring to the table on the spot.

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