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Ingredients
Fruit and nut caramel crunch
- 50 g dried apricots (see Tips)
- 50 g shelled salted pistachio nuts (see Tips)
- 250 g raw sugar
- 20 g glucose syrup
- 1070 g water
- 50 g white vinegar
Brie board
- 400 g triple cream brie rind removed, then bring to room temperature
- 2 fresh figs cut into thick wedges (see Tips)
- 90 g prosciutto
- micro herbs
- crackers or bread of choice (see Tips)
- Nutrition
- per 1 portion
- Calories
- 502.3 kcal / 2101.5 kJ
- Protein
- 20.2 g
- Fat
- 23.6 g
- Carbohydrates
- 54.7 g
- Fibre
- 2.1 g
- Saturated Fat
- 12.5 g
- Sodium
- 843.4 mg
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