This fruity dessert is a totally new take on the classic savory Italian soup. We used celery and strawberry as our base flavors, but you can substitute any fruits or vegetables that inspire you (something seasonal, perhaps?). After all, no Italian minestrone is the same, either: recipes vary by region, season, and kitchen, and each is usually as delicious as the last.
Here, as in the savory version, a good broth really ties the dish together. Our strawberry broth acts as delicately sweet base for green celery and cucumber, and perfectly complements the soft and tangy fromage blanc sorbet. Again, you can swap for any other flavor, but something as bright and beautiful as strawberry makes for a vividly colorful presentation.
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