Sweet pickled plums with salted caramel ice cream, crunchy malt bread & turnip syrup from head chefs Jesper Kirketerp & Rasmus Kliim of Radio, Copenhagen
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Sweet Pickled Plums with Salted Caramel Ice Cream, Crunchy Malt Bread & Turnip Syrup

Jesper Kirketerp, Rasmus Kliim, Radio, Copenhagen - October 2012

For 4 servings (requires advance preparation)

Salted caramel ice cream:

  • 3/4 cup granulated sugar
  • 2 cups whole milk
  • 1 tsp. salt
  • 2 cups heavy cream
  • 6 lg. egg yolks
  1. Heat sugar in small pot set over medium heat until dissolved; cook, shaking pan occasionally, until caramel is dark brown; stir in milk and salt; cook, stirring, until caramel dissolves.

  2. Place cream and eggs in a saucepan set over low heat; cook, stirring with heatproof spatula, until candy thermometer registers 175°F; stirring constantly, gradually add egg mixture to caramel; remove from heat; place in ice water bath; cool; remove from ice water bath; cover with plastic wrap; refrigerate until cold.

  3. Place ice cream base in ice cream maker; process according to manufacturer’s directions; place ice cream in airtight container; cover; freeze until firm; reserve in freezer.

Sweet pickled plums:

  • 3 yellow or late orange plums, halved and pitted
  • 3 greengage (aka Reine Claude) plums, halved and pitted
  • 1 cup granulated sugar
  • 1 2/3 cups apple juice
  • 1 lemon, juiced
  1. Place plums in large bowl; reserve.

  2. Bring sugar and juices to a boil in small saucepan; pour over plums; place in refrigerator; cool; cover with plastic wrap.

Malt bread:

  • 1/3 cup all-purpose flour
  • 1/4 cup malt flour
  • 1 tsp. baking powder
  • 2 lg. eggs
  • 1/3 cup turnip syrup (see note below)
  • 1/2 vanilla bean, seeds scraped
  1. Heat oven to 340°F.

  2. Mix flours and baking powder in a bowl; reserve.

  3. Beat eggs, syrup, and vanilla seeds in the bowl of electric mixer fitted with whisk attachment until light and fluffy; sift flour mixture into egg mixture; fold in gently until just incorporated; spread on a baking sheet lined with nonstick baking mat; bake 20 minutes; remove from oven.

  4. Reduce heat to 150°F.

  5. Cool bread; break into rough pieces; scatter in single layer on baking sheet; dry out in oven until crisp (about 6 hours); remove from oven; reserve.

Assembly:

  • turnip syrup (for garnish) (see note below)
  • 1/2 vanilla bean, split lengthwise and seeds removed

To serve, divide plums evenly among shallow serving bowls; drizzle a little turnip syrup around; arrange a few malt bread pieces around plums, standing some up; top each with quenelle of salted caramel ice cream; sprinkle with vanilla seeds.

What to drink: André & Mireille Tissot Macvin du Jura Rubis NV
Food Arts Note: To make turnip syrup: layer thin slices of peeled turnip with sugar in a bowl; cover with plastic wrap; let rest for 10 to 12 hours; pour off syrup; discard turnips or save for another use.