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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

83g dex­trose


21 ta­ble­spoons lime juice




65g ( cup) caster sugar



35g ( cup) al­mond meal 3 25g (1 cup) rolled oats



35g ( cup) plain ƒour3

25g co­coa pow­der

1g ta­ble salt

30g un­salted but­ter, melted 35g dark choco­late 70% co­coa

solids, melted


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.

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