PLUM WITH YOGHURT MOUSSE
SERVES 6 8
WHISKY SYRUP
400ml Glenmorangie whisky 300-350g caster sugar
YOGHURT FOAM
500g sheep’s yogurt 150ml thickened cream 100ml pure cream
(40% fat content) 150g caster sugar
/
21 tablespoons water 1.1g xanthan gum
PLUM SORBET
900g pureed fresh plums 250ml (1 cup) mineral water 350g caster sugar
83g dextrose
/
21 tablespoons lime juice
COCOA CRUMB
/
1
65g ( cup) caster sugar
/
1
35g ( cup) almond meal 3 25g (1 cup) rolled oats
/
1
35g ( cup) plain our3
25g cocoa powder
1g table salt
30g unsalted butter, melted 35g dark chocolate 70% cocoa
solids, melted
COMPRESSED PLUM
1 yellow plum
Whisky syrup (recipe above) 3
TO SERVE
Fresh almonds, grated Dehydrated Davidsons plum
powder
1 To make the whisky syrup, place whisky in a large, wide-mouthed vessel and cover with cheesecloth. Set aside overnight (whisky should have evaporated by at least one third). Weigh remaining whisky, place in a saucepan and add 120g caster sugar for every 100g whisky. Cook, stirring to dissolve the sugar over low heat. Bring to the boil,
2 remove and let cool. Place in an airtight container and refrigerate.
2 To make the yoghurt foam, combine all ingredients in a large bowl, then set aside to rest for 2 minutes. Blend with electric beaters until smooth. Cover and refrigerate until chilled. Spoon chilled mixture
2 into a cream gun just before you are ready to serve.
3 To make the sorbet, process all ingredients until smooth. Pass through a ne sieve. Churn in an ice-cream machine according to manufacturer’s instructions. Transfer sorbet to an airtight container, freeze until ready to use. 4 To make cocoa crumb, preheat oven to 170ºC or 150ºC fan forced, and line a tray with baking paper. Combine sugar, almond meal, oats, our, cocoa and salt in a large bowl. Add melted butter, stir until well combined (should be a crumb consistency). Place on prepared tray, bake for 10-15 minutes or until crisp. Set aside to cool. Transfer mix to a bowl, add melted chocolate and stir until well combined. Refrigerate until set, then roughly chop to a coarse crumb.
5 To make the compressed plum, remove stone and thinly slice plum on a mandolin. Place slices in a small bowl, add enough whisky syrup to just cover plums. Cover and set aside for 30 minutes.
6 To assemble, place a circle of compressed plum in each serving bowl. Place a teaspoon of chocolate crumb in the centre of each plum round. Top with a scoop of plum sorbet and drizzle over a little whisky syrup. Top with yoghurt mousse and sprinkle with almonds and Davidsons plum powder.