- Plum stone cream:
- 200ml double cream
- 150ml milk
- 50 g sugar
- 200g roasted plum stones
- 2 g citric acid
- 2g salt
- Plum stone shell:
- 100g cocoa butter
- 10g dark chocolate
- 4g brown fat soluble dye
- Half plum plate:
- 2 plums
- 2g citric acid
Edible plum stone
Luke Cockerill
15th September 2017
Edible plum stone
This Edible plum stone dessert is from the menu at our Manchester restaurant, The Rabbit in the Moon.
Ingredients
Method
Slice the plum horizontally and remove the stone.
Soak the plum in citric acid whisked into water for 15 minutes to prevent oxidisation
Dry the plum completely and freeze, covered over night
Blend all the plum stone cream ingredients on full for 5 minutes
Strain the mixture into a squeezy bottle
Carefully pour the mixture into plum stone shaped moulds and freeze for 30 min
Pop the frozen cream out of the mould and store in freezer
Melt all the plum shell ingredients to 90 degrees, whisking until fully combined
While the mix is still hot, using a pin, dip the frozen stone into the cocoa butter mixture so it is evenly covered with a fine layer
Let the coated stone defrost in the fridge for 30 minutes in the fridge
To serve:
Carefully place the stone in the frozen plum
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