By Pablo Tordesillas, via www.gourmettraveller.com.au
Surprisingly easy to make, this incredible dessert is sure to to impress.
Serves 8
Ingredients
200 g light muscovado sugar (see note)
1 tsp freshly grated nutmeg
2 cloves
6-8 blood plums, halved, stones removed, segmented
50 ml Pedro Ximénez vinegar (see note)
To serve: ground cinnamon
Leche merengada
500 ml (2 cups) milk
150 g caster sugar
Thinly peeled rind of 1 lemon
1⁄2 cinnamon quill
1 egg white
Method
For leche merengada, bring milk, 125 g sugar, rind and cinnamon to the boil in a saucepan over medium heat. Set aside to infuse and cool (1 hour), then strain through a fine sieve (discard solids). Whisk egg white in a bowl until frothy, then gradually add remaining sugar, whisking continuously until soft peaks form (1-2 minutes). Fold in milk mixture, transfer to a metal container and freeze until firm.
Meanwhile, stir muscovado sugar and 120 ml water in a saucepan over medium heat until sugar dissolves (2-3 minutes). Add spices and cook until slightly thick and light caramel in colour (8-10 minutes).
Place plum segments into a heatproof bowl, add caramel and turn gently, being careful not to break up plums, until they are well coated. Add Pedro Ximénez vinegar, gently toss to combine, then set aside to cool.
Just before serving, scrape leche merengada with a fork to obtain a granita texture. Divide plums among 300 ml glasses, top with merengada, sprinkle with ground cinnamon and serve.
Note
Light muscovado sugar is available from select delicatessens. If unavailable, substitute
brown sugar. Pedro Ximénez vinegar is available from select delicatessens. If unavailable, substitute sherry vinegar.