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Spiced plums with porter sabayon, ginger crumble and iced yoghurt

Great British Chefs
  • minutes
  • Serves 8

INGREDIENTS

2

knobs Ginger, stem

1/2 tsp

Ginger, ground

5 g

Ginger, ground

1 tsp

Orange, zest

900 g

Plums, red

790 g

Plums, pitted

5

Egg yolks

90 g

Honey

50 g

Lemon juice

50 g

Maple syrup

2 tsp

White balsamic vinegar

150 g

Porridge oats

7 g

Agar agar

155 g

Brown sugar, dark

1

Cinnamon stick

100 g

Self-raising flour

1/2 tsp

Spice, mixed

3

Star anise

440 g

Sugar

1

Raspberry vinegar

125 g

Butter

500 g

Yoghurt, natural

5 g

Sorbet stabiliser

570 milliliters

Porter

620 g

Water

100g of glucose powder