Exquisite Plum Sorbet with Pistachio Rose Petal Brittle and Honey-Infused Plums
Delight in this refreshing Exquisite Plum Sorbet, a perfect summer treat that captures the essence of ripe, juicy plums, enhanced by the floral notes of rose petals and the crunch of nutty pistachios. This sorbet is complemented by a luscious topping of honey-infused plums, creating a harmonious blend of flavors and textures. Ideal for gatherings or a luxurious dessert at home, it's an elegant and impressive dish that elevates any occasion. Experience the balance of sweet, tart, and nutty, all in one refreshing bowl.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
mixed red and black plums
2 1/2 lbs (seeded and cut into thin wedges, divided)
honey
1 cup
honey
1 tablespoon
kosher salt
to taste
whole milk Greek yogurt
1 cup
ground cardamom
1 teaspoon
gin
2 tablespoons
raw pistachios
3/4 cup
raw pine nuts
1/4 cup
dried pink rose petals
1/4 cup
Instructions
1
In a medium bowl, combine 2 cups of the sliced plums with 1 tablespoon of honey and a pinch of kosher salt. Toss gently to coat, then cover the bowl and refrigerate until serving time to allow the plums to macerate.
2
In a large saucepan, combine 3/4 cup of honey and 1/4 cup of water. Heat over medium-high heat until the mixture comes to a boil. Add the remaining 2 1/2 lbs of plums and simmer for 15 to 20 minutes, stirring occasionally, until the plums break down and the mixture thickens to a jammy consistency. Remove from heat and let cool slightly.
3
Transfer the cooled plum mixture to a blender. Add the Greek yogurt, ground cardamom, gin, and 1/8 teaspoon of kosher salt. Blend until the mixture is completely smooth.
4
Line a medium metal bowl or a loaf pan with plastic wrap for easy removal. Pour the blended sorbet mixture into the prepared container, smooth the top, and freeze for about 6 hours or until firm.
5
While the sorbet freezes, preheat your oven to 350°F (175°C) and arrange a rack in the center. In a medium bowl, mix the pistachios, pine nuts, 1/4 cup of honey, and 1/2 teaspoon of kosher salt until the nuts are evenly coated.
6
Spread the nut mixture onto a silpat or parchment-lined rimmed baking sheet, ensuring a single layer. Bake for 15 to 20 minutes or until the nuts are golden and the honey is bubbly. Once removed from the oven, sprinkle with dried rose petals and gently press to adhere. Allow to cool until it hardens, then break into bite-sized brittle pieces, discarding any overly dark or bitter fragments.
7
To serve, scoop the chilled plum sorbet into bowls, generously top with the macerated honeyed plums, and finish with pieces of the pistachio rose brittle for a delightful crunch.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Exquisite Plum Sorbet with Pistachio Rose Petal Brittle?
It is a refreshing frozen dessert made from simmered plums, Greek yogurt, and honey, topped with honey-macerated plums and a crunchy nut and rose petal brittle.
What variety of plums should I use for this recipe?
The recipe recommends using a mixture of red and black plums for a complex flavor and vibrant color.
How many plums are needed in total?
You will need 2 and a half pounds of plums, which should be seeded and cut into thin wedges.
Is this plum sorbet recipe gluten-free?
Yes, this recipe is naturally gluten-free as indicated by its dietary tags.
Is the dessert suitable for vegetarians?
Yes, the Exquisite Plum Sorbet is a vegetarian-friendly dish.
Why is gin included in the sorbet mixture?
Two tablespoons of gin are added to the blender to help improve the sorbet's texture and prevent it from freezing into a solid block.
How long does it take for the sorbet to freeze?
The blended mixture should be placed in the freezer for approximately 6 hours or until it is firm.
What type of yogurt is used in the recipe?
The recipe calls for 1 cup of whole milk Greek yogurt to provide creaminess and body to the sorbet.
What ingredients make up the nut brittle?
The brittle is made from raw pistachios, raw pine nuts, honey, kosher salt, and dried pink rose petals.
How do I prepare the honey-infused plum topping?
Toss 2 cups of sliced plums with 1 tablespoon of honey and a pinch of salt, then refrigerate until serving.
What is the required oven temperature for the brittle?
The oven should be preheated to 350°F (175°C) before baking the nut mixture.
How long should the nut mixture bake?
Bake the nuts for 15 to 20 minutes until they are golden and the honey is bubbly.
When are the rose petals added to the brittle?
The dried rose petals should be sprinkled over the nut mixture immediately after it is removed from the oven.
Is an ice cream maker required for this recipe?
No, this is a still-frozen sorbet that can be frozen in a standard metal bowl or loaf pan.
What should I do if the brittle pieces look too dark?
The instructions recommend discarding any brittle fragments that are overly dark or taste bitter.
How do I prepare the plums for the simmered base?
Seed and slice the plums into thin wedges before simmering them with honey and water.
What consistency should the simmered plums reach?
Simmer the plums for 15 to 20 minutes until they break down and reach a jammy consistency.
What role does cardamom play in the flavor?
Ground cardamom adds a floral and aromatic spice note that complements the plums and rose petals.
How is the final dish assembled?
Scoop the sorbet into bowls, top generously with macerated plums, and garnish with broken brittle pieces.
Can I substitute the pine nuts in the brittle?
While the recipe specifies pine nuts, you could likely substitute them with another small nut like slivered almonds.
How much honey is used in the brittle?
The nut mixture for the brittle uses 1/4 cup of honey to coat the pistachios and pine nuts.
How do I ensure the sorbet doesn't stick to the container?
Line the bowl or loaf pan with plastic wrap before pouring in the sorbet mixture for easy removal.
Can I make this dessert ahead of time?
Yes, because the sorbet needs 6 hours to freeze, it is an ideal dish to prepare in advance.
What is the best season to serve this dish?
It is described as a perfect summer treat, making the most of ripe, juicy seasonal plums.
What type of rose petals should be used?
The recipe specifically calls for 1/4 cup of dried pink rose petals.
How much salt is used in the sorbet mixture?
In addition to salt used in other components, the sorbet base itself includes 1/8 teaspoon of kosher salt.
What is the purpose of the water in step two?
One quarter cup of water is combined with honey to create a liquid base for simmering the plums.
Is the sorbet dairy-free?
No, the sorbet contains whole milk Greek yogurt, so it is not dairy-free.
How do you prepare the brittle for serving?
Allow the baked nut and honey mixture to cool and harden completely, then break it into bite-sized pieces.
Is a blender necessary for this recipe?
Yes, a blender is used to process the cooled plum mixture, yogurt, and other ingredients into a smooth base.