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Mirabelle Plum Coupe, St. Tropez Style Recipe
Mirabelle Plum Coupe, St. Tropez Style
Flora Mikula, restaurant Flora Mikula, Paris
Flora Mikula,  restaurant Flora Mikula, Paris
Flavors of Paris and the Ile-de-France
Total time: 15 to 30 minutes

Preparation time: 10 minutes
Cooking time: 15 minutes

Difficulty: Easy
For 4 servings

- 32 Mirabelle or Yellow Plums (cherry plums), or 8 per person
- 4 small sweet brioches
- 500 ml (2 cups) mirabelle sorbet or vanilla ice cream
- 2 tbsp. all-flower liquid honey
- 300 ml (1 1/4 cups) pastry cream
- A small glass of mirabelle brandy
- 2 tbsp. crushed toasted almonds
  1. Cut the brioches in half; sprinkle them with mirabelle brandy.
  2. Halve and pit the mirabelles.
  3. In a coupe, place a piece of brioche, some pastry cream, 6-7 mirabelle halves and a drizzle of honey.
  4. Top with a scoop of sorbet and a few more mirabelle halves.
  5. Place the other brioche half on top, and garnish with crushed almonds and another mirabelle half.





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Photo : Christian Adam / Production : Canetti Conseil.

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