Black Truffle Fried Egg with Mushrooms and Creamy Blue Cheese
For that special weekend breakfast.
"Spain is blessed with an abundance of vegetable- and fruit-growing areas. The fertile Ebro valley produces an excellent variety of plums, among others. In Barcelona, these are often transformed into a beautifully coloured, refreshing sorbet." ~ Stephan Mitsch.
7–9 large, ripe plums
3 Tbs sugar
1 cinnamon stick, plus extra for garnish
1 star anise, plus extra for garnish
200 mL red wine
Halve the plums and remove the stones. Quarter one plum and set aside.
Heat the sugar with 3 tablespoons water in a saucepan over medium heat. As soon as the sugar starts to brown, add the plum halves and stir well to prevent the sugar from burning. Add the large cinnamon stick and the star anise. Simmer for 4–5 minutes, then deglaze with the wine and continue to simmer until the plums are soft.
Remove the cinnamon stick and star anise. Strain the fruit purée through a sieve and sweeten to taste. Leave the mixture to cool, then transfer to an ice cream maker to churn; alternatively, freeze for a 5 hours in a bowl. If freezing, stir the mixture regularly, every 30 minutes if possible, to break down any ice crystals as they form.
Serve the sorbet in chilled cocktail glasses, garnished with a plum wedge, cinnamon sticks and star anise.This sorbet also tastes great with doughnut peaches or any other sweet, aromatic fruit of your choice.
Credits: Images and recipes from Barcelona Cult Recipes by Stephan Mitsch, Murdoch Books, RRP $49.99 Photography by Arnold Pöschl.