Jamie Magazine
By Andy Harris
1 hr plus freezing
Not Too Tricky
makes 750g
About the recipe
Use the leftover plums or juice in another of these recipes.
Recipe From
Ingredients
8-10 plums
200g sugar
1 free-range egg white
½ a lemon
Method
- Stone and quarter the plums, then combine with 100g of sugar in a large heatproof bowl.
- Cover tightly with clingfilm and set over a pan of simmering water for about 30 minutes to release the plum juices.
- Sieve the plums, pressing down, to release about 300ml juice – top up with water if need be.
- Make a sugar syrup by dissolving the remaining sugar in 100ml of boiling water. Pour 100ml into the plum juice.
- Beat the egg white until frothy, squeeze in the lemon juice and stir into the plum juice.
- Taste, add more syrup if necessary. Churn in an ice cream maker according to the instructions.
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