Pain perdu with blood plum and blackberry and yoghurt sorbet

Pain perdu with blood plum and blackberry and yoghurt sorbet

By
From
PS Desserts
Serves
4
Photographer
Mark Roper

I love the combination of warm fruit, sticky brioche and cold sorbet in this dessert. The polka-dotted sorbet is one of my favourites to make because it looks so pretty on the plate. The colours of the fruits all come together for a knockout presentation.

Pain perdu

Ingredients

Quantity Ingredient
1 Brioche, large double loaf
250g caster sugar
200ml water

Method

  1. Preheat the oven to 180ºC140 and line a baking tray with baking paper.
  2. Cut the brioche into 3.5 cm-thick slices, then into 9 cm x 3 cm blocks. Discard the scraps.g
  3. Bring the sugar and water to the boil, stirring until the sugar has dissolved, then cool.
  4. Dip the brioche blocks into the cooled sugar syrup and roll around to soak well. Drain on paper towel.
  5. Heat a large non-stick frying pan over medium heat. Add the brioche and cook until golden brown on all four sides. Take care as they will burn quickly. Once nicely coloured, put on the prepared tray. Put in the oven and reduce the temperature to 120ºC to warm through.

Poached plums

Ingredients

Quantity Ingredient
6-8 perfectly ripe blood plums
150g caster sugar
400ml water
100ml good-quality fruity red wine
20ml see method for ingredients, (see note) (optional)
1 orange, zest removed in strips with a vegetable peeler and white pith removed
1 vanilla bean, halved and seeds scraped
1 whole star anise

Method

  1. Split the plums in half and remove the stones. Combine the sugar, water, wine, crème de mûre (if using), orange zest, vanilla bean and seeds, and star anise in a large saucepan and bring to a simmer.
  2. Place the plums cut side up in the syrup. Cover with a cartouche (see note) pressed right down on the surface of the syrup. Poach over low heat until the plums are just hot through and tender. Take care the syrup doesn’t boil or the fruit will break down and fall apart. Allow to cool in the syrup, then remove very carefully using a slotted spoon and set aside, but don’t refrigerate. Return the syrup to the heat and reduce by half or until sauce consistency, then strain.

To serve

Ingredients

Quantity Ingredient
300g fresh blackberries
Sorbet, Blackberry and yoghurt variation

Technique

Quantity Ingredient
Quenelles

Method

  1. Return the reduced poaching syrup to low heat and add the blackberries. Gently warm through, stirring with your fingertips so as not to crush the fruit.
  2. Place a block of pain perdu on each plate. Top with a couple of poached plum halves and spoon over the reduced poaching syrup and some blackberries. Place a quenelle of blackberry and yoghurt sorbet on the plate to finish. Serve immediately.

Note

  • Any left-over brioche can be saved to make Bread ’n’ Butter Pudding.

Note

  • Crème de mûre is blackberry liqueur. You can buy it from good liquor stores.

Note - cartouche

  • To make a cartouche:

    1. Fold a sheet of baking paper large enough to fit your saucepan in half crossways, then in half again lengthways, then in half into a triangle.

    2. Trim the triangle so that it is the same length as the radius of your pan.

    3. Snip the tip off the triangle to create a hole for the steam to escape.

    4. Open out the triangle. (You can always cheat and trace around your saucepan, then cut the circle out.)
Tags:
PS
Desserts
Philippa
Phillipa
Sibley
sweet
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