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Spiced wild plum
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This red and gold-hued plum dessert recipe from Luke Holder is the perfect autumn or winter warmer, with the spices surrounding the plums dancing next to the rich, zingy orange sorbet. Stock syrup is a simple solution made from equal parts water and sugar.
First published in 2015
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Ingredients
Metric
Imperial
Spiced wild plum
- 2kg plums, stoned
- 660g of caster sugar
- 1 cinnamon stick
- 35ml of dark rum
- 1 vanilla pod
- 2 star anise
- 1 pinch of allspice
- 8 gelatine leaves
Victoria sponge
Orange and olive oil sorbet
- 1000g of orange purée
- 250g of caster sugar
- 300ml of olive oil
- 120ml of orange juice
- 20g of trimoline
- 150g of powdered glucose
- 7g of stabiliser
Orange crisp
- 1 orange
- stock syrup
SAVE RECIPE
Equipment
- Food processor or blender
- Ice cream maker
- Charges
- Vac pac maker
- Cream gas canister
- Jelly moulds
Method
1
Toast the spices in a dry hot pan
- 2 star anise
- 1 vanilla pod
- 1 cinnamon stick
- 1 pinch of allspice
3
In the morning strain off the liquid and reduce by 1/3 over a gentle heat (keep the plum flesh for another dish)
4
Measure the liquid in a jug and make a note of the amount. Take one sheet of gelatin for each 100ml of liquid and soak in cold water until soft
- 8 gelatine leaves
5
Gently heat the plum liquid then stir in the gelatin. Pour the jelly into moulds and leave to set
7
Spoon the batter into a cream gas canister and aerate with two charges. Siphon the sponge batter into cup and microwave the sponge until cooked, about 3-4 minutes
8
To make the orange crisp heat the oven to 90°C/lowest gas mark your oven will go to
9
Slice the orange thinly with a very sharp knife. Dip in the stock syrup and dehydrate in the oven until crispy but not discoloured. Remove from the oven and allow to cool and harden whilst you make the sorbet
- 1 orange
- stock syrup
10
To make the orange and olive sorbet, mix all the ingredients together apart from the olive oil and bring to the boil
- 120ml of orange juice
- 250g of caster sugar
- 150g of powdered glucose
- 7g of stabiliser
- 20g of trimoline
- 1000g of orange purée
11
Cool then put into an ice cream maker and churn until frozen
12
Add the olive oil, blend, then churn to frozen
- 300ml of olive oil
13
To serve, you want the dish to look deconstructed: neatly arrange the component parts on a plate or a slate, making sure to scatter the sponge crumbs and position the orange crisp last
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