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Fynbos Poached Plums with Olive Oil & Sherry Sabayon Basil Sugar & Almonds

You can have these delicious,Fynbos Poached Plums with Olive Oil & Sherry Sabayon Basil Sugar & Almonds on the table.

 INGREDIENTS 

  • 200g toasted flaked almonds
  • 5 plums – halved and pipped
  • 3 sprigs fresh thyme
  • 2 bags Toni glass big leaf rooibos tea
  • 2 tbsp fynbos honey
  • 1 litre water
  • 1 x green cardamom pod
  • ½ cup white sugar
  • Pinch of salt

 

METHOD

  1. Place the water, sugar, cardamom, thyme, tea and salt in a small pot on a low heat and stir until the sugar has dissolved.
  2. Add the honey and plums and cover with baking paper. Simmer for about 10 minutes, until just soft when you stick in a knife.
  3. Let it cool down with the plums in the syrup. Set aside until needed.

 

Olive Oil Sabayon

INGREDIENTS

  • 120ml sherry
  • 6 egg yolks
  • 3 tbsp Extra Virgin Olive Oil
  • 1 cup fresh cream
  • ½ cups white sugar

 

METHOD

  1. Whisk egg yolks, sugar, and sherry in a medium stainless steel bowl. Place bowl over a pot of simmering water (the bowl should not touch the water or the eggs will heat too quickly),
  2. whisking constantly until the sugar dissolves and the sauce begins to thicken (about 5 minutes.)
  3. Transfer to a mixer and whip until cool and fluffy.Add olive oil and combine. In separate bowl whip cream to stiff peaks. Gently fold into sabayon egg mixture to combine.

 

Basil sugar

  • 20g fresh basil
  • ½ cup white sugar

 

METHOD

  1. Place in food processor and pulse until combined. Place in airtight container and in fridge can be stored for up to a month.

 

TO ASSEMBLE

  1. Place sabayon in bowl, sprinkle with basil sugar and lightly burn with a blowtorch. Add plums, drizzle some more olive oil, salt flakes and toasted almonds. Serve

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