Simmer the plums in water to make compote. Mix the compote with jam sugar, purée with the bamix® multi-purpose blade and simmer for another 2 to 3 minutes. Fill the purée into a mould, leave to cool and store in the freezer for at least 2 hours.

Put the milk in a pot and heat it up. Put the egg yolks with the sugar in a bowl. Beat with the bamix® beater until the sugar has dissolved. Scrape out the pulp from the vanilla pod and add to the egg yolk. Also add the warm milk to the egg yolk and stir in using the bamix® beater. Pour the mixture back into the pot and heat it up over medium heat while stirring constantly - the temperature should never exceed 85°C, otherwise the crème will curdle. Refrigerate the crème.

Preheat the oven to 200 °C. Finely chop the almonds with the bamix® processor. For the crumble, press all ingredients together with your fingers until just mixed. Place on a baking tray lined with baking paper and bake for 20 minutes. Leave to cool.

Divide the crumble amongst the 4 glasses. Add the vanilla crème, then the braised plums. Just before serving, place a scoop of plum sorbet on top.