Gastronomixs

Plum parfait

A light and airy ice cream made from fresh plum puree.

Recipe makes 4450 grams.

Plum parfait

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Ingredients

600

g

plums

420

g

egg yolks

840

g

sugar

275

g

water

2300

g

cream

12

g

gelatin

Preparation method

  • Cut the plums in half and remove the stones.
  • Put them in a pan with enough water to cover the bottom of the pan.
  • Put a lid on the pan and gently simmer until cooked.
  • Purée in a blender or using a hand-held blender.
  • Pass through a micro-perforated sieve and allow to cool.
  • Start by making the pâte à bombe: mix the egg yolks in a planet mixer until light and creamy.
  • In the meantime, heat the sugar with the water to 115°C.
  • Turn the planet mixer down to medium speed and slowly add the sugar syrup.
  • While on medium speed, mix the mixture cold.
  • Whip 1800g of the cream until thick.
  • Stir 400 grams of the coulis into the rest of the unwhipped cream.
  • Soak the gelatin in cold water and dissolve into in a saucepan on low heat with a little of the soaking water.
  • Add the gelatin to the plum-cream mix.
  • Fold half of this into the pâte à bombe.
  • Fold in the remaining cream and gelatin mixture.
  • Now, fold in the thickened cream.
  • Pour into the desired mould and freeze.

Serving suggestions

  • As a dessert on its own.
  • As part of a dessert with components of plum and almond.
  • Delicious in a composition with components of sea buck thorn, lemon thym, and green strawberry.

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