PLUM WITH YOGHURT MOUSSE
SERVES 6 8
400ml Glenmorangie whisky 300-350g caster sugar
500g sheep’s yogurt 150ml thickened cream 100ml pure cream
(40% fat content) 150g caster sugar
21 tablespoons water 1.1g xanthan gum
900g pureed fresh plums 250ml (1 cup) mineral water 350g caster sugar
21 tablespoons lime juice
65g ( cup) caster sugar
35g ( cup) almond meal 3 25g (1 cup) rolled oats
35g ( cup) plain our3
25g cocoa powder
1g table salt
30g unsalted butter, melted 35g dark chocolate 70% cocoa
1 yellow plum
Whisky syrup (recipe above) 3
Fresh almonds, grated Dehydrated Davidsons plum
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.
This page, from top Dessert of plum with yoghurt mousse. Diners included Nick Plows (right) and Kelvin Ho (opposite). Styling accoutrements set the mood for the dinner.