Port Wine Plums in a Glass

For the roasted plums

15 pcsplums
0,5 pcsvanilla pods
30 gbutter
70 gsugar
50 mlport wine

For the sorbet

20 pcsplums
100 mlwater
100 gjam sugar

For the vanilla crème

250 mlmilk
4 pcsEgg yolks
40 gsugar
0,5 pcsvanilla pods

For the crumble

250 gflour
125 gbutter
100 gsugar
50 galmonds

and

4 pcsdessert glasses
0 pcsbaking tray

shopping list

This recipe is on the shopping list for 2 .

Directions

For the roasted plums

Put the plums in a pan with hot butter; add the sugar and the vanilla pod. Cook until the juice has completely evaporated, then deglaze with port wine.

For the sorbet

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.

For the vanilla crème

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.

For the crumble

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.