Poached plum and sheep's milk frozen yoghurt
Photo by Babiche Martens
Frozen yoghurt and poached plums make a great dessert that keeps well too. Makes 1.5 litres Poached plums
|12||Plums, (halved with stones removed)|
|1 cup||White wine|
|1||Vanilla pod, (split)|
- To poach the plums, simmer all the ingredients except the plums, stirring to dissolve the sugar. Scrape the seeds from the vanilla pod and add to the saucepan along with the pod. Cook for 5 minutes then add the plums.
- Lower the heat to a gentle simmer and poach for 10 minutes. Allow to cool in the liquid.
- To make the frozen yoghurt, stir the yoghurt, sugar, lemon together with 2 spoonfuls of the cold poached plums. Stir in the vodka and the cream and then pour into an ice cream machine. Serve with extra plums.