Archive for August 2008
I have been waiting for this season – plums at their peak of ripeness, to make this dessert, that I want do it a long time ago. The recipe is from Gordon Ramsay, Britain’s most highly acclaimed chef – the only London chef to hold three Michelin stars. Although Jamie is my all time favorite chef, but his recipe keeps me coming back.
It is quite simple to make this soup, you just put together Plums, orange zests, vanilla pods, star anise and cinnamon sticks, simmer for 10-15 minutes until the plums are softened, and blender to a smooth Purée, chill for couple of hours.
The dessert tastes like what it looks, have a warm, earthy taste. To finish it you just truckle some yogurt on top of the soup, and voilà. The simplest finishes are often the most effective, I can’t agree more.
It’s still summer time, so why not make something cold. There it is, the lollipop vision, use leftover soup. Just put some yogurt first, freeze for 30 minutes, then pour in the soup, and freeze again.
Chilled soup of pan-roasted plums
500g ripe dark red plums
3 tbsp icing sugar, sifted
2 cinnamon sticks
2 vanilla pods, empty pods will do
1 orange, strips of zest
2 star anise
200ml stock syrup
1 tbsp corn syrup
200g natural yogurt, to serve
1. Halve and stone the plums and set aside the 6 best halves to serve. Cut the rest into quarters. Heat a wide, shallow heavy_based pan until you can see a faint haze rising.
2. Toss the plum quarters in the icing sugar, then immediately tip them into the pan and spread out in a single layer, adding the cinnamon, vanilla, orange zest and star anise. Cook, without moving, for about 20 seconds until beginning to caramelise underneath, then turn to lightly colour the other sides.
3. Mix the stock syrup with 100ml boiling water and the corn syrup, then pour into the pan. Bring to the boil, then lower the heat and simmer for 10-15 minutes until the plums are softened.
4. Set aside to cool, then remove the cinnamon, vanilla, orange zest and star anise. Tip the plums and syrup into a blender and whiz to a smooth puree. Rub this though a fine sieve into a bowl with the back of ladle. Cover the bowl with cling film and chill the soup until required.
5. When ready to serve, slice the reserved plum halves as thinly as possible and use to line the sides of 4 shallow glasses. Carefully pour in the soup. Stir the yogurt until smooth and runny, then Trickle on top of the soup and serve.
Using 500ml water and 500g sugar. Dissolve the sugar in the water in a heavy-based pan over a low heat, then bring to the boil and boil for 5 minutes. Cool and pour into a jar and keep in the fridge for up to 2 weeks.