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

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.