Roasted plums, rosemary crumble, brown butter ice cream
1.00 h
4 raciones
Difficulty:
Alta
Ingredients
Brown butter ice cream
1500 g cream
500 g milk
350 g browned butter
300 g egg yolks
300 g dark brown sugar
2 pinches salt
Plum Compote
10 plums (stoned)
150 g caster sugar
Rosemary crumble
250 g light brown sugar
250 g browned butter
5 springs rosemary (finely chopped)
250 g plain flour.
Elaboration
Roasted Plums
Cut plums in half, remove the stones and place in a half gastro. Cover each plum with some light brown sugar and orange peel, squeeze the orange juice into the gastro.
Roast at 180*c for around 1-15 mins or until tender. Keep an eye on them as they can overcook very easily. Place into a 2 ltr to store. Heat gently to serve.
Brown butter ice cream
Brown the butter, strain and leave aside to cool slightly. Heat milk and cream whilst whisking eggs and sugar together. Pour the browned butter into the egg mixture slowly continuously whisking until smooth. Add in half of the milk and cream, whisk and pour back into the pan. Cook out to 82*c, strain and cool down completely before churning.
Plum Compote
Heat sugar with a little water, once bubbling add in plums and stir. Cook for 5 minutes or until just tender. Set aside to cool.
Rosemary crumble
Brown the butter and leave aside to cool. Beat the sugar and browned butter until fluffy then add in the flour and rosemary, beat until the mix just comes together.
Place onto a tray and bake for 10 minutes. Give the crumb a good mix and bake for a further 10 mins or until its golden brown.
