Black Plum Sorbet

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

Let it cook for 7 minutes or until it reaches a thick, syrupy consistency

Beat the egg yolks in a blender until they are creamy and frothy

With the blender still running, slowly add the warm sugar syrup to the egg yolks

Beat until cooled

Add the black plum puree and mix until smooth

Set aside

Beat the heavy cream until stiff peaks form

Fold it into the plum mixture until well combined

Pour into a removable 20 cm diameter mold

Chill in the freezer or refrigerator for about 6 hours or until firm

337 calories per serving

OBS.: 1

To obtain one cup of black plum puree, blend 1 1/2 cups of plums with their juice in a blender or food processor

If there is leftover, use it to decorate the sorbet

If using dried plums, rehydrate them by soaking them in water and sugar until soft

2

You can substitute heavy cream for one can of whipped cream without serum

In this case, use it without beating.