Plum ice and jelly with black sesame and chocolate shards
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- Maranda Engelbrecht
- 6
- Easy
- Heart friendly
- 15 minutes
- 20 minutes
Ingredients
- 6 plums, stoned
- 200 g vanilla sugar
- 4 T lime juice
- 6 granadillas, pulp only
- 2 T gelatin, softened
- 2 T rice vinegar, to drizzle
- 2 T pickled ginger, to serve
- Black sesame seeds, to sprinkle
- 6 fresh plums, to serve
- 200 g 70% dark chocolate, melted
Cooking Instructions
Blend the plums, sugar and lime juice in a food processor. Remove, add the granadilla, and combine.
Pour 250ml (1 cup) into an ice container, and freeze. In a small saucepan, heat the remaining plum mixture and bring to a boil.
Remove from heat and add the gelatin. Stir through to melt. Pour into a container and refrigerate to set.
Serve sliced, drizzle with rice vinegar, add a few pieces of pickled ginger, and sprinkle with black sesame seeds. Serve with fresh plums and shards of chocolate.
Cook’s tip: The plum ice can be eaten with a spoon, or create a cocktail by adding 2 or 3 blocks to a tot of vodka topped with ginger ale. To make the chocolate shards, use a vegetable peeler to slice shards of chocolate from a slab.
TASTE’s take:
A sour, fresh blend in shades of chestnut, using rice vinegar, served in crystal.
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