| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Eggs |
Swiss |
Swiss, Desserts, Ethnic |
4 |
Servings |
INGREDIENTS
| 1 |
dl |
Milk (1/2 cup) |
| 3 |
dl |
Whipping cream (1 1/4 cup) |
| 1/2 |
x |
Stick cinnamon |
| 2 |
ts |
Ground cinnamon |
|
|
Vanilla bean, slit open |
| 80 |
g |
Granulated sugar (2.75 oz) |
| 3 |
x |
Egg yolks |
| 600 |
g |
Fresh plums (1 1/2 lbs) |
| 150 |
g |
Granulated sugar (5.25 oz) |
| 7 |
dl |
Red wine (3 cups) |
| 1/2 |
dl |
Kirsch (1/4 cup) |
| 1 |
tb |
Pine kernels |
| 1 |
tb |
Pistachio nuts, peeled |
| 2 |
tb |
Dark honey |
| 1 |
dl |
Cassis (black currant liqueur) (1/2 cup) |
| 1/2 |
x |
Lemon, juice |
| 1 |
|
Bunch fresh mint leaves |
INSTRUCTIONS
ICE-CREAM
PLUMS
Ice-cream
In a small saucepan combine milk, cream, cinnamon and vanilla bean, bring
to a boil. In a bowl beat egg yolks and sugar until light and
lemon-colored. Gradually stir in the hot liquid. Return to pan. Over low
heat beat until cream thickens. DO NOT BOIL !! Remove spices, let cool,
freeze.
Plums:
Wash, halve and pit the plums. In a saucepan caramelize sugar. Add plums
and stir well. Moisten with wine and kirsch. Add pine kernels, pistachio
nuts, honey and liqueur. Simmer for 10 minutes. Strain plums, collect
juice. Transfer to a small saucepan, add lemon juice and boil sauce down to
half its volume. Return plums to sauce and simmer gently for 15 minutes.
Serving:
Arrange plums and sauce in a soup plate. Top with cinnamon ice-cream and
garnish with fresh mint. The plums can be served warm as well as cold.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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