Photograph: Ola O Smit/The GuardianĤ5g unsalted pistachio s, coarsely chopped If frozen overnight or longer, it will need to be left at room temperature for 15-20 minutes to soften slightly before fluffing, then beaten to serve in soft scoops.įlorentine by Emiko Davies (Hardie Grant) Frozen nougatĭavid Lebovitz’s frozen nougat. When frozen, use a fork to loosen and fluff up the sorbet, then beat it until the mixture is smooth and creamy, and put back in the freezer for at least a further hour. If you don’t have an ice-cream machine, pour the mixture into a sturdy, shallow container with an airtight lid and freeze for about five hours. Serve immediately for a soft sorbet or put the mixture in an airtight container in the freezer for about an hour longer to serve in scoops.
Chill the mixture completely, then, if you have an ice-cream machine, churn according to the manufacturer’s instructions. Leave to cool slightly, then add to the strained plums, along with the lemon juice. Put the sugar in a small saucepan with 125ml water, bring to a boil to dissolve the sugar, and take off the heat as soon as it begins to boil. Take off the heat, strain the mixture with a sieve and spatula into a bowl (discard the pits), and set aside to cool. As they soften, break them up a little with a wooden spoon, and stir occasionally so they don’t stick to the bottom and burn. Once simmering, uncover, lower the heat and cook until the plums have released all their juices and have softened completely – 10-15 minutes, depending on size. Rinse the plums and, without drying them, put them whole in a saucepan over a medium-low heat, add 60ml water, cover and bring to a simmer.As they heat, the plums will release their own juices. 500g whole, ripe dark plums, such as damson or blood plums
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