This recipe from Madalene Bonvini-Hamel makes the most of August's midsummer bounty. For more seasonal recipes, see ourFlavours of Augustarticle.
For the honey plum and blackberry jelly • 600g very ripe plums
• 300g blackberries
• 100g caster sugar
• Juice of ½ lime
• 25g honey
• 150ml water
• 1 vanilla pod
• 6 leaves gelatine
For the plum sorbet • 500g ripe plums
• 80g caster sugar
• 50ml lime juice
• 1 free-range egg white
Honey plum and blackberry jelly
Wash the plums, remove the stones and cut into quarters. Place the plums, blackberries, water, vanilla seeds, sugar, lime juice and honey into a vacuum bag and hard-seal.
Bring the water to boil in a large saucepan and place the vacuum bag in the water. Reduce the heat to a gentle simmer and leave for 30 minutes.
Remove the bag from the water and leave to cool and infuse overnight.
Pass the cooled syrup through a fine sieve or hang it in muslin for one hour to drain.
Discard the fruits and keep the juice. Measure the juice, and for a turn-out jelly soak 6 leaves of gelatine per 600ml of juice. If you set the jelly in glasses, then use 5 leaves of gelatine per 600ml of juice or 4 leaves for 500ml.
Soak and, once soft, melt the gelatine and add it to the plum and blackberry juice.
Pour the jelly into 8cm x 3cm moulds and set in the fridge.
Wash the plums. Remove the stones and cut them in quarters. Freeze them individually until hard. It is important that the frozen plums should be kept separate.
Place a clean container in the freezer and chill the Thermomix bowl in the fridge.
Weigh the sugar into the Thermomix bowl. Grind the sugar and spice for 30 seconds on speed 10.
Add the frozen plums and lemon juice. Insert the Thermomix spatula. Gradually turn down the speed to 9 and blend the plums for 1 minute.
Scrape the sides down and repeat this process until the plums are smooth.
Add the egg white and blend for 30 seconds on speed 8. Scrape the sides down, insert the butterfly whisk and whisk the sorbet on speed 4 for 30 seconds.
Scoop the sorbet in to the cold plastic container and store in freezer until needed.
Turn the jelly out on to a chilled plate. Place a teaspoonful of chopped pistachio nuts on top and finish with a small quenelle of plum sorbet. Garnish the plate with fresh blackberries.