1 cup heavy cream
1 cup canned plums, pureed and passed through a blender (use some juice to mix easier)
2 tablespoons powdered sugar
1 egg white, whipped to a snow-like consistency
4 drops almond extract (optional)
1 cup heavy cream
1 cup canned plums, pureed and passed through a blender (use some juice to mix easier)
2 tablespoons powdered sugar
1 egg white, whipped to a snow-like consistency
4 drops almond extract (optional)
Whip the heavy cream with powdered sugar until it forms a soft meringue
Add the pureed plums, alternating with the whipped egg white and almond extract (if using)
Place in an ice bath or gelatin mold and freeze for 3 1/2 to 4 hours
Serve chilled
