Some more good stuff ripped off from James Beard Foundation. Some more good pics ripped off here and there. Chilled Plum Soup with Crispy Rice Clusters Jennifer Yee Aureole New York City 8 servings Chilled Plum Soup: 4 1/4 cups water 1 pound chopped red plums 1 cup sugar Horchata Gelée: 1/2 cup long grain rice 1/4 cup sugar 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cardamom 3 cups water, divided 1 packet powdered gelatin Green Grape Sorbet: 1 cup sugar 1 cup water 1 pound green seedless grapes 1 teaspoon lemon juice Crispy Rice Clusters: 1 cup short grain rice, cooked Canola oil for frying Red and yellow plums, diced, for garnish Method: To make the plum soup, bring the water, plums, and sugar to a boil in a large pot. Continue to simmer for 10 minutes. Remove from heat and strain the liquid into a bowl that’s resting in an ice bath. After the soup has cooled, put it in the refrigerator to chill. To make the horchata gelée, put the rice, sugar, vanill...