Port Wine Plums in a Glass
60 min
For 4 servings
Port Wine Plums in a Glass
60 min
For 4 servings
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.
and
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.