Chef at La Maison dans le Parc – Nancy
500 g of mirabelle plums 100 g of brown sugar 100 g of Greek yoghurt Juice of half a lemon 8 egg yolks 150 g of caster sugar 10 cl of Mirabelle liqueur from Rozelieures 80 g of Amaretti cookies 400 g of whipping cream
Remove the stones from the mirabelle plums. Make a dry caramel with the brown sugar, add the mirabelles to the pan and cook until they caramelise. Add the liqueur, let cool and set aside. In a separate bowl, beat together the egg yolks and the sugar until pale and creamy.
Add the lemon juice to the mirabelles, then add the yoghurt. Whip the cream until soft peaks are formed, and then mix together the whipped cream, the plums and the egg and sugar mixture. Lightly crumble the cookies and add them to the mixture. Fill 6 individual silicone moulds and freeze them for a minimum of 12 hours before removing them from the moulds.
Serve on a plate alongside a few warm, sautéed mirabelle plums.
