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Mirabelle Tartare with Bergamot Recipe
Mirabelle Tartare with Bergamot
Patrick Frechin, Restaurant le Grenier à Sel à Nancy
Flavors of Lorraine
Total time: 1hr to 2hr

Prep. time: 15 minutes
Cooking time: 5 minutes
Refrigeration time: 1 hour

Difficulty: Easy
For 4 servings

- 500 g (18 oz.) Lorraine Mirabelle or Yellow Plums
- 2.5 sheets of gelatin
- 25 g (2 tbsp.) sugar
- 500 ml (2 cups) water
- 1 glass of Muscat wine
- 2 peppercorns
- 50 g (2 oz.) cream
- 100 g (3 1/2 oz.) pastry cream
- 4 sccops of bergamot or lemon ice cream
  1. Wash and pit the mirabelle plums. Boil 250 g (9 oz.) of mirabelle plums in the water and sugar. Purée them in a blender to obtain a smooth golden pulp.
  2. Soften 2 1/2 sheets of gelatin in a little cold water and mix them into the warm mirabelle pulp.
  3. Use 4 large conical glasses and pour in the gelatin mixture. Refrigerate for 1 hour.
  4. Prepare a tartare by slicing the 200 g (7 oz.) mirabelle plums into thin strips. Add the muscat wine and ground peppercorns.
  5. Place the mirabelle tartare on the jelly. Top with a scoop of bergamot ice cream.
  6. In a blender, liquefy 50 g (2 oz.) mirabelle plums then add the cream and pastry cream to froth the mixture up quickly. Spoon generously onto the dessert coupes.
Mirabelle Tartare with Bergamot 1
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Photo : Christian Adam / Production : Canetti Conseil

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