Name: Roast Plums, Honey and Yogurt Ice Cream
Yield: Serves 6
Ingredients: 3 used vanilla beans, halved lengthways; 9 ripe plums, halved and pitted; 2 fresh bay leaves; 125 ml/4 floz/¼ cup milk; 6 star anise; 3 fresh bay leaves, halved; 125 ml/4 floz/½ cup cream; 100 ml/4 floz/½ cup stock syrup; 50 g/2 oz/¼ cup crème fraîche; 24 pink peppercorns; 1 vanilla bean, split and seeds scraped out; 50 g/2 oz/¼ cup honey; 3 egg yolks; 125 ml/4 floz/½ cup milk; 50 g/2 oz/¼ cup sugar; 5 egg yolks; 225 g/8 oz/1 cup plain yogurt

Preparation info

Serves
6

Difficulty
Medium

Appears in

Formulas for Flavour

By John Campbell

Published 2001

About

This dish combines many taste sensations: sweet-sour plums, warm spices and creamy anglaise. Using bay leaves is unusual in sweet dishes and most people cannot identify the flavour until they’re told it is in the mix. However, the anglaise is not too strong and can be served with most desserts — it can even be churned into ice cream. It is a good example of effective flavour building, which involves adding just enough flavour to give an undertone of the taste without overpowering the other