John Myers
Ingredients for 4 servings:
- 1 kg plum(s), pitted, quartered depending on size
- 1 pack of puff pastry, from the refrigerated section
- 5 tbsp powdered sugar
- 4 tbsp jam (plum)
- 1 tsp cinnamon powder
- 50 g butter
- 4 egg yolks
- 60 g sugar
- 1 tbsp white wine
- 50 ml cognac
- ½ tbsp cinnamon powder
- 350 g cream
- 3 egg yolks
- 50 g sugar
Instructions
Working time approx. 45 minutes; Total time approx. 45 minutes
also incorrectly called plum cakes
First, make the ice cream. If you don’t have a machine, you can also freeze the finished mixture after making it and stir it every 30 minutes to prevent crystals from forming. However, there’s a risk that the ice cream will become too hard over time. An ice cream maker with a compressor, which provides cooling, is better. Whisk the egg yolks and sugar in a double boiler until frothy, add the cream and cinnamon, and heat gently to 80°C, patiently whisking continuously until the mixture reaches a firmer, more viscous consistency – whip into a rose shape – then transfer it to the ice cream maker or, once cooled, place it in the freezer. Now roll out the puff pastry and cut out four circles of approximately 15 cm in diameter. Sprinkle each side with 2 tablespoons of powdered sugar and place on a baking sheet lined with parchment paper. Lightly prick the dough circles several times with a fork and bake for 10 minutes at 225°C. Mix the butter with the cinnamon powder. Spread the cooled dough with the jam and arrange the plums in a circle around it. First, sprinkle the remaining powdered sugar evenly over the top, then the cinnamon butter, and bake in the oven for 3-5 minutes. During this time, prepare the sabayon. Beat all ingredients over a pan of simmering water until creamy and firm to the desired consistency. Arrange the hot cakes on the left side of the plate, garnish with the warm sabayon as desired, and place a larger scoop of cold, fluffy ice cream in the shape of a cone on the right side. Serve immediately.
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