Damson Icecream with Brown Sugar Meringue and Spice Sugared Plums
Damson icecream
300g damsons
35g sugar
25ml water
Place in a saucepan and simmer for 10 minutes. Take a slotted spoon and remove stones. Blend the pulp and pass through a sieve.
4 egg yolks ( save the whites for meringues)
150g sugar
50ml water
150ml whipped double cream
Whisk the egg yolks until pale. Place sugar and water in a pan and cook to either 120°c registered on a sugar thermometer or it forms a soft pliable ball when you place a drop in cold water. Pour this in a steady stream over the egg yolks, whisking all the time and continue to whisk until cool.
Fold the damson puree and cream into the egg yolk mixture. Place in a plastic container, cover and freeze for at least 6 hours.
Brown sugar meringues
4 egg whites
115g castor sugar
115g dark brown sugar
10g cornflour
2 teaspoons white wine vinegar
Whisk the whites in a clean bowl to stiff peaks. Add the sugars a little at a time until incorporated. Mix in the cornflour and vinegar. Place in a piping bag. Line a baking tray with parchment paper. Pipe the meringue onto the tray in swirls. Place in a 140°c oven for about 45 minutes.
Cool in the oven.
Spice sugared plums
4 plums
25g sugar
25ml water
½ teaspoon mixed spice
½ teaspoon cinnamon
Cut the plums in half and remove stone. Slice each half into 4 slices and place in a dish. Boil the sugar, water and spices until sugar has dissolved. Pour over plums and leave for 30 minutes.
Spoon some icecream into the middle of the meringues and arrange the plums around.
