Victoria Plum and Blackberry Frozen Ice Cream Slices
The signs of autumn are in the air. The mornings are crisp and the sun is reluctant to show it’s face. I definitely feel the change in the season as I have to get up at 5 am most mornings, trust me it’s not easy. My body reacts like a spoilt kid in a strop, it just simply does not want to function and for that reason sometimes the actions are delayed, I hope it’s not an actual sign of getting old.
With the crisp autumn mornings comes the fantastic seasonal gifts. I think it’s almost mother natures way of apologising for the change in temperature. The arrival of the ripe Victoria plum is a treasure and I associate this with the central focus point of a traditional English country garden. Roy has a Victoria plum tree in his beautiful well kept garden and I’m ever so grateful every year when I get a basket full of these beautiful and fragrant plums.
As you have most probably guessed I try and preserve the season for as long as I can and for that reason I divide my gift from Roy in three. One third is for immediate eating, one third for cooking and one third goes in the freezer for enjoyment at a later stage.
Last season I made cinnamon baked plums with one third ,which was a delicious compote used for a cupcake filling and it made a yummy breakfast topping for porridge. I also made a mulled plum sorbet with the plums that I had in the freezer. This year is no exception as I have already planned to make the sorbet again for a special dinner party that’s coming up soon.
We are still enjoying some warm and sunny days which are perfectly suited for barbecues, gardening and enjoying lunch on the patio.So I thought that this delicious and indulging Victoria plum and blackberry frozen ice cream slices was the perfect treat to say farewell to the summer and welcome autumn with a smile. This dish is better known as a parfait in France and would be served during their long lazy lunches under the veranda during the summer. We still see parfaits in the posh restaurants but as I am using a true seasonal British ingredient I’ll only borrow the techniques and give it a slightly more appropriate name.
If you like the sound of this desert but do not have Victoria plums, I can recommend that any fruits,which can be pureed, would be a perfect substitute.
I wrote the thermomix method in the green colour so that it’s easy to follow but , as shown, you can still make this dessert the conventional way. Either way it’s delicious and perfect to be made in advance. As it’s a frozen pudding I recommend that you slice and serve it immediately or slice and place it back in the freezer until every one is ready to be served. Remember they are ice cream slices which will melt fairly quickly, especially when it’s hot .
Victoria Plum and Blackberry Puree
- 300g Victoria Plums
- 200g Blackberries
- 50g caster sugar
Wash the both fruits and drain. Cut the plums in half and remove the stones.
Place the plums and blackberries in a small saucepan with the sugar, dissolve the sugar over low heat, increase the heat and bring the fruits to a gentle simmer and cook for 10 minutes.
Blend the puree until smooth, let it cool completely.
- 6 free range egg yolks
- 3 free range egg whites
- 200g caster sugar
- 75ml water
- 250g of the cooled Victoria Plum and Blackberry puree
- 250ml double cream
- 100g fresh blackberries
- 2 Victoria plums
Line 2 20cm x 10cm or in imperial terms 1lb loaf tins with a double layer of cling film.
Wash the plums and blackberries. Cut the plums in 6's and remove the stone, place the plums and blackberries in the bottom of the lined moulds
Wash the plums and blackberries, place the fruits and sugar into the bowl of the thermomix with stones and all. Set the timer for 15 minutes @ 100°C reverse blade setting speed 4. The fruits will cook and the stones will loosen. Once cooked pass the puree through a sieve to separate the stones, return the puree and blend the puree for 30 seconds on speed 10, transfer the puree to a clean bowl and leave to cool.
Bring a medium saucepan filled with water to the boil, reduce the heat to a rolling boil.
In a large metal bowl whisk the egg yolks with 100g of the sugar and the water, place the bowl over the heat boiling water, do not the the bowl touch the water. Whisk continuously until the egg sabayon becomes thick and reaches ribbon stage.
Place the egg yolks, sugar and water into the bowl of the thermomix and insert the butterfly whisk attachment, set the timer to 15 minutes @ 70°C, speed 4.
Then whisk for a further 10 minutes on speed 4 without any heat to encourage the sabayon to cool down and hold the air.
Set the thick sabayon to the side to cool slightly while preparing the next two stages.
In a separate bowl whisk the cream and cold puree to a just set ribbon stage, set aside.
Place the cream and cold fruit puree into the bowl of the thermomix and insert the butterfly whisk attachment, set the timer to 50 seconds, speed 4.
In another bowl whisk the egg whites and the remaining 100g of sugar to a stiff peak meringue.
Blitz the remaining 100g sugar on speed 10 for 10 seconds, till a white powder forms, tip the sugar out.Place the egg whites into the bowl of the thermomix and insert the butterfly whisk attachment, set the timer to 2 minutes on speed 4. Set the timer for 3 minutes on speed 3 and while the egg whites are whisking add the sugar powder, whisk until stiff peaks.
Fold the whipped cream mixture into the sabayon using long gentle folding strokes to retain the air.
Do the same with the meringue.
Pour the ice cream mixture over the prepared fruits, fold the cling film over to cover and place the loaf tins in the freezer for a minimum of 8 hours.
Turn the frozen ice cream out of the loaf tin, slice in 8 slices using a knife dipped in hot water, garnish with fresh blackberries and ripped mint leaves and serve immediately.
If your not going to serve the dessert immediately then place the slices back in the freezer until ready to serve.
Food Fanatics Tips
Lining the loaf tins with a double layer of cling film can be a tricky one at the best of times. I have a trick that helps every time. Dampen a double thickness of kitchen towel with cold water, wipe the flat kitchen work surface with the wet paper and lay the cling film on top of the damp spot. Take a dry tea towel and wipe over the clingfilm to flatten and remove any bubbles, then repeat by wiping the clingfilm with the wet paper, lay another piece of clingfilm and flatten with a dry towle to remove bublbes. It's really easy but takes a bit of practice and most importantly patience.