Spiced plums with porter sabayon, ginger crumble and iced yoghurt

servings 8
2 hours

Ingredients

Spiced plums

  • 900g of red plums
  • 90g of honey
  • 50g of maple syrup
  • 1 cinnamon stick
  • 3 star anise
  • 2 tsp white balsamic vinegar
  • 300g of water

Plum purée

  • 790g of plums, pitted
  • 120g of water
  • 90g of sugar
  • 7g of agar agar
  • raspberry vinegar

Yoghurt sorbet

  • 500g of natural yoghurt
  • 200g of water
  • 200g of sugar
  • 100g of glucose powder
  • 5g of sorbet stabiliser
  • 50g of lemon juice

Porter sabayon

  • 570ml of porter
  • 5 egg yolks
  • 150g of sugar
  • 1 tsp orange zest

Ginger crumble

  • 2 knobs of stem ginger, peeled and grated
  • 125g of butter, melted
  • 125g of dark brown sugar
  • 150g of porridge oats
  • 100g of self-raising flour
  • 1/2 tsp ground ginger
  • 1/2 tsp mixed spice

Ginger crumble topping

  • 30g of dark brown sugar
  • 5g of ground ginger

Method

1
Preheat a water bath to 85°C
2
To prepare the spiced plums, cut each plum in half and remove the stones. Sear the plums in a hot pan until caramelised, then set aside
  • 900g of red plums
3
Add the remaining ingredients to a separate saucepan, bring to the boil and pour over the plums. Allow to cool, then place in a vacuum bag, seal on high and cook in the water bath for 10 minutes. Once cooked, place the bag in a bowl of iced water to chill
  • 90g of honey
  • 50g of maple syrup
  • 1 cinnamon stick
  • 3 star anise
  • 2 tsp white balsamic vinegar
  • 300g of water
4
For the plum purée, place the plums in a heavy-based pan, add the water and sugar and bring to the boil. Simmer until the plums are soft, this will take 8-12 minutes
  • 790g of plums, pitted
  • 120g of water
  • 90g of sugar
5
Pass the contents of the pan through muslin to extract the juice, then measure out 500ml of the liquid and place in a clean pan. Bring to a simmer, whisk in the agar agar and boil for 2 minutes, whisking continuously
  • 7g of agar agar
6
Pour into a tray and refrigerate until set. Remove from the fridge, transfer to a blender and blitz until smooth. Season to taste with raspberry vinegar and set aside until required
  • raspberry vinegar
7
For the yoghurt sorbet, add the water, sugar and glucose to a pan, bring to the boil, then remove from the heat and chill. Add the yoghurt, lemon juice and sorbet stabiliser, pass through a sieve and freeze in Pacojet containers. Churn once ready to serve, or use an ice cream maker to churn and freeze until required
  • 500g of natural yoghurt
  • 200g of water
  • 200g of sugar
  • 100g of glucose powder
  • 5g of sorbet stabiliser
  • 50g of lemon juice
8
For the sabayon, add all of the ingredients to a large bowl set over a pan of simmering water. Whisk until a thick ribbon forms - this can take a little time so be patient and don't stop whisking. Once ready, pass through a sieve into an ice bath, then set aside until required
  • 5 egg yolks
  • 150g of sugar
  • 1 tsp orange zest
  • 570ml of porter
9
Preheat the oven to 180˚C/gas mark 4
10
For the ginger crumble, melt the butter and sugar together in a pan. Chop the porridge oats to a coarse crumb in a food processor and mix with the other dry ingredients in a bowl. Add the wet ingredients to the dry, mix in the grated ginger and transfer to a baking tin. Cook for 25 minutes, or until golden brown
  • 2 knobs of stem ginger, peeled and grated
  • 125g of butter, melted
  • 125g of dark brown sugar
  • 150g of porridge oats
  • 100g of self-raising flour
  • 1/2 tsp ground ginger
  • 1/2 tsp mixed spice
11
Meanwhile, mix the topping ingredients together in a Thermomix or food processor to form a powder. Remove the gingerbread from the oven and sprinkle the powder over the top while still hot
  • 30g of dark brown sugar
  • 5g of ground ginger
12
Before serving, remove the spiced plums from the bag and allow to come to room temperature. Spoon the sabayon into small individual bowls and use a blowtorch to lightly blacken the surface. Cut some of the spiced plums into quarters and distribute evenly onto the plates
13
Break up the crumble and add a little to each plate. Finish with a scoop of the sorbet, the plum purée and a little juice from the poaching bag. Serve immediately