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
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.
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.
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
Place plums in large bowl; reserve.
Bring sugar and juices to a boil in small saucepan; pour over plums; place in refrigerator; cool; cover with plastic wrap.
- 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
Heat oven to 340°F.
Mix flours and baking powder in a bowl; reserve.
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.
Reduce heat to 150°F.
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.
- 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.