Black Plum Sorbet

In a small saucepan, bring the sugar and water to low heat

Let it simmer until it thickens like honey

Beat the egg yolks in a mixer until they're creamy and pale

With the mixer still running, slowly pour the warm sugar syrup over the egg yolks and mix until cooled

Add the black plum puree and mix until smooth. Reserve

Whip the heavy cream until stiff peaks form

Mix it carefully with the black plum puree

Pour into a removable 20 cm diameter ring mold and freeze for about 6 hours

Serve chilled.