Blood plum sorbetto with hot crema

Blood plum sorbetto with hot crema

Sorbetto alle prugne rosse con crema calda

By
From
PIDAPIPÓ
Serves
4

When I worked at the Gelateria Alberto Marchetti in Turin they had a menu of different affogatos. Affogato is traditionally made with coffee so this was their interpretation of it. You could pick a gelato flavour and mix something with it such as chocolate sauce or crema, similar to a hot custard. The custard reminded me of my grandma. When we were kids, she’d always serve custard with stewed fruit, often plums, and so this dish is a combination of those two memories. I love the colour of this sorbetto, the deep, deep red that comes from the fruit, with nothing else added.

Ingredients

Quantity Ingredient
400g Blood plum sorbetto

Hot crema

Quantity Ingredient
250ml pouring cream
2 egg yolks
2 tablespoons caster sugar
2 teaspoons cornflour
1 vanilla bean, split lengthways and seeds scraped

Method

  1. To make the hot crema, add the cream, egg yolks and caster sugar to a heatproof bowl. Sift over the cornflour and whisk everything together until combined, then stir in the vanilla seeds.
  2. Transfer the crema mixture to a double boiler set over a medium heat and whisk until thick enough to coat the back of a spoon.
  3. To serve, add a scoop of blood plum sorbetto to the centre of a serving bowl and pour the hot crema around the sides. Repeat with the remaining sorbetto and sauce as necessary.

TIP

  • The crema here can also be served cold if you like: once thickened, transfer it to the fridge and leave it to chill until needed.
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