Ad

Nutrition: per serving

  • kcal435
  • fat22g
  • saturates13g
  • carbs55g
  • sugars54g
  • fibre2g
  • protein3g
  • salt0.1g
    low

Method

  • step 1

    Line a 30 x 20cm tray with cling film. Put the plums in a pan with 2 tbsp water and 110g of the sugar. Cover with a lid and stew over a medium heat for 10 mins until soft. Allow to cool slightly, then blitz with a hand blender. Pass through a sieve to remove the plum skins. Allow to cool.

  • step 2

    Put the remaining sugar in a pan with 150ml water, and dissolve over a low heat. Boil for 5 mins or until the mixture reaches 120C on a cooking thermometer.

  • step 3

    To make the meringue base, whisk the egg whites until stiff. With the beaters running, carefully pour the sugar mixture onto the egg white, whisking until thick. In another bowl, softly whip the cream, then gently fold in the liqueur, plum pulp, biscuits and the meringue. Pour into the tin, cover with cling film and freeze for a few hrs until set. To serve, remove from the freezer 5 mins before scooping into balls.

Recipe from Good Food magazine, September 2012

Ad

Comments, questions and tips (8)

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.8 out of 5.6 ratings

Mog31

An interesting, adaptable and brilliant recipe idea. It works very well without the egg whites or liqueur too, and is also nice with considerably less sugar if the plums you are using are very ripe. Adding the amaretti biscuits makes all the difference - love it.

davidson

Have been experimenting. Left out plums and amaretti biscuits. Used the rhubarb left from making rhubarb gin, poached with some sugar and blitzed. Added some chopped ginger in syrup to the ice cream bit and swirled through the rhubarb. Absolutely delicious.

davidson

Just used the meringue bit and mixed it with 300ml leftover brandy cream and some well brandy soaked leftover Christmas pud. Tasted pretty good to me, will wait and see what it's like when it's frozen.

davidson

Sorry Lucy only just seen your question. Yes it was just as good as the cream version, everyone loved it and wanted the recipe. It didn't seem at all grainy so all in all a much healthier version, not sure how many calories it has reduced to.

davidson

Ok, finally had a go with using 0% greek yoghurt & half-fat creme fraiche, I used 150ml of each. Has just gone in freezer and tasted just as good as the version I made with double cream last year. Hope it will not go grainy when it freezes, the meringue should prevent this. Keeping it for my…

lucyharley

Did it work with Greek yoghurt and creme fraiche?

Ad
Ad
Ad