Chilled Plum & White Wine Soup

An old botanical illustration of plums

An old botanical illustration of plums

You’ll need
1 kg ripe red plums – skinned [truc – dip in hot water like peeling tomatoes] & stoned
500ml off dry white wine
65g white sugar
65g castor sugar
½ tsp finely grated lemon rind
2 egg yolks
500ml cream
½ tsp vanilla essence.

Method
Place the plums in an enameled or stainless steel saucepan [don’t use aluminium], add a little water and bring to the boil. simmer gently until the pan juices have evaporated and the fruit is mushy. Puree the fruit and return the puree to the pan and add the wine, the sugar, vanilla essence and the lemon rind. Stir the mixture over low heat until the sugar dissolves, then bring to the boil. Remove from the heat and allow to cool. Whisk the egg yolks in a large bowl, add the cream and continue beating to thoroughly blend the ingredients. Still whisking, gradually, add the plum mixture. Chill the soup well and season finally before serving, garnished with a swoosh of cream and a light grating of nutmeg.

Serves 6 – 8

Michael’s wine recommendations – click here

 

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August 22nd, 2014|Categories: Recipes|Tags: , , |