By milofish1214 8:48 AM
8-10 plums 200 g sugar 1 free-range egg white ½ a lemon Method
- Stone and quarter the plums, then combine with 100g of sugar in a large heatproof bowl.
- Cover tightly with clingfilm and set over a pan of simmering water for about 30 minutes to release the plum juices.
- Sieve the plums, pressing down, to release about 300ml juice – top up with water if need be.
- Make a sugar syrup by dissolving the remaining sugar in 100ml of boiling water. Pour 100ml into the plum juice.
- Beat the egg white until frothy, squeeze in the lemon juice and stir into the plum juice.
- Taste, add more syrup if necessary. Churn in an ice cream maker according to the instructions.
Related Posts:
Dairy-free vanilla ice cream“My dairy-free twist on classic vanilla ice cream ” 2 vanilla pods 1 teaspoon vanilla-bean paste 1 x 400 g tin of light coconut milk 300 ml unsweetened organic soya milk 165 g agave syrup Method Halve the vanil… Read More
Vegan chocolate brownies“Gooey, nutty and seriously chocolaty, these vegan brownies are a total joy to eat ” 5 tablespoons sunflower oil , plus extra for greasing 200 g dairy-free dark chocolate 170 g self-raising flour 3 heaped teaspoons coc… Read More
Christmas cake trifle“This is a great way to use up leftover Christmas __cake or pudding. The amounts given here are just a guide – adjust it according to how much leftover __cake you have, and whatever fruits you have to hand. ” 1 small mango … Read More
Helen’s rice pudding with raisins 85 g pudding rice 600 ml milk 85 g raisins Method Place the rice and milk in a medium pan and heat gently over a medium heat, stirring all the time, until the mixture just comes to the boil. Reduce the heat to low … Read More
Strawberry shortcake unsalted butter , for greasing 270 g plain flour , plus extra for dusting 1 tablespoon baking powder 55 ml double cream , plus extra for brushing 450 g ripe strawberries , sliced 2 tablespoons caster sugar 1 tabl… Read More
0 comments:
Post a Comment