Prep 30 mins
Cook 4 hrs
Stolen from Dan Lepard's Guardian cookery piece. It looks yummy, I haven't tried it though. Prep time looks long because it includes around 4 hours chill time before serving.
- 450 g ripe plums
- 50 ml water
- 250 ml milk
- 150 g caster sugar
- 2 eggs, separated
- 2 tablespoons cornflour
- 1 teaspoon vanilla extract
- 75 g preserved gingerroot, finely sliced and chopped
- 250 ml double cream
- Stone and roughly chop plums.
- In a pan, place the chopped plums and water then slowly bring up to a simmer and cook for around 10 minutes. Let the mixture reduce by a third to a half.
- Remove from the heat and set aside.
- Whisk milk with 50 of the sugar, egg yolks, cornflour and vanilla. Tip into a fresh pan and bring to the boil - whisk continually.
- Remove from the heat then stir in the cooled plum. Set aside until cold - can put in fridge.
- Stir together egg whites and remaining sugar, then heat in a bowl over hot water until piping hot. Alternatively, heat in 3 short burst in the microwave on high setting, stirring every 10 seconds.
- Beat the egg mixture with a whisk (electric or man power) until it becomes a thick glossy meringue.
- Beat cream until thick.
- Fold the plum mixture and chopped ginger through the meringue, then gently fold through the cream.
- Divide between 6 containers (recipes suggests whiskey tumblers - you can use this as a size guide for choosing whichever pot you prefer) and chill for 4 hours before serving.