- 10 ripe plums, seeded and chopped with skin on
- 125 ml sugar syrup
- juice of 1/2 lemon
- 4 gelatine sheets
- 280ml milk
- 2 heaped tbsp caster sugar
- 1/2 thumb of ginger, peeled and slice thinly
- 280ml cream
Purée the plums, sugar syrup and lemon juice in a blender until smooth.
Strain through a fine-mesh stainless-steel sieve into a large bowl, refrigerate until cold. Pour into an ice cream maker and churn.
Transfer to a container, cover and freeze for 2 hours, or until firm.
Soak the gelatine in a small bowl of iced water until softened. Remove from the bowl and squeeze gently to drain any excess water.
Warm the milk, sugar and ginger in a small saucepan over low heat and stir to dissolve the sugar. Take the pan off the heat, cover with a lid and leave to sit for 15-20 minutes to allow the ginger to infuse.
Return the pan to the heat and re-warm the milk. Add the drained gelatine and stir to dissolve.
Place the cream in a mixing bowl and strain the milk mixture through a very fine stainless-steel sieve onto the cream. Stir gently with a wooden spoon.
Pour into five ramekins or small glasses and leave in the fridge for at least 2 hours.
Enjoy this recipe with one of South Africa’s best wines, go to wineofthemonth.co.za
Recipe Diane Heierli • Photography C&D Heierli