Total Time
40mins
Prep 30 mins
Cook 10 mins

This is our all-time favourite dessert! It's just bursting with flavour and the deep pink colour is fabulous. It's a great dessert to serve after a rich meal or an Asian dish - light but with no compromise on taste. A warning though - start making it early in the morning so you're not up stirring it all night! It will keep happily in the freezer for a week or more.

Ingredients Nutrition

Directions

  1. Drain plums but reserve syrup.
  2. Remove stones from plums.
  3. Blend or process plums and syrup until smooth.
  4. Place plum mixture in a saucepan and add marsala, sugar and lemon juice.
  5. Bring to a gentle simmer and cook, stirring frequently, until sugar melts.
  6. Pour into a suitable container (I use a 20cm round cake tin), cover tightly with foil (or similar) and place in the freezer.
  7. Leave for several hours until mixture is slushy and partially set.
  8. Beat egg whites until soft peaks form.
  9. Add sugar gradually, beating between each addition.
  10. Gently fold beaten egg whites through partially frozen plum mixture.
  11. Return to freezer, stirring occasionally (once or twice should do), until the mixture sets.
  12. Serve in glass bowls with a little cream poured over (the cream hardens and makes a lovely topping!).
Most Helpful

5 5

It was excellent. As I used an icecream maker I had to change it a bit (too much volume for the machine). First I used 2 egg whites instead of 3. I put half the plum mixture into the icecream maker and when it looked slushy I added half the egg white mixture and then continued until ready. Then I did the second half. The texture and flavour were great. It was a winner with both the kids and the adults.

5 5

I had the opportunity to eat this delicious dish prepared by Chef Kooka! It was extremely tasty. I enjoyed it immensely. This plum sorbet just melts in your mouth and the cream poured on top makes it TDF!