Plum sorbet with nougat

Plum sorbet with nougat

By
From
Saraban
Makes
1 litre
Photographer
Mark Roper

Plums are often overlooked in favour of other more exotic soft fruits, but they have many virtues – not least of which is that they are widely available, especially at the end of summer. They are copiously juicy, which makes them ideal for jams, jellies, juices – and sorbets. A sprinkle of chewy nougat cubes provides textural interest and a pleasing colour contrast to the vibrant purple–pink of the sorbet itself.

Ingredients

Quantity Ingredient
600g ripe blood plums, stoned and roughly chopped
200g caster sugar
300ml water
30g liquid glucose
1 tablespoon rosewater
100g almond nougat, finely diced

Method

  1. Combine the chopped plums, sugar, water and liquid glucose in a heavy-based saucepan over a low heat until the sugar has dissolved. Increase the heat, then bring to a boil and simmer for 1 minute. Remove from the heat and leave to cool slightly.
  2. Blitz the fruit mixture in batches in a food processor to a very smooth purée. Push through a sieve into a bowl, using a rubber spatula to extract as much juice as possible. Stir in the rosewater and set aside to cool completely.
  3. Tip the cold purée into an ice-cream machine and churn according to the manufacturer’s instructions. At the end of the churning, add the nougat and churn briefly to distribute it evenly. Transfer to a plastic container and freeze for up to 3 days.
Tags:
Saraban
Malouf
Greg
Lucy
Iran
Iranian
Middle Eastern
Persian
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