Mirabelle Tartare with Bergamot, a recipe from Lorraine on the Worldwide Gourmet

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Mirabelle Tartare with Bergamot Recipe

Recipe

Patrick Frechin, Restaurant le Grenier à Sel à Nancy

Total time: 1hr to 2hr

Preparation time: 15 minutes
Cooking time: 5 minutes
Refrigeration time: 1 hour

Difficulty: Easy

Ingredients

Ingredients 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

Method

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. Soften 2 1/2 sheets of gelatin in a little cold water and mix them into the warm mirabelle pulp.
Use 4 large conical glasses and pour in the gelatin mixture. Refrigerate for 1 hour. Prepare a tartare by slicing the 200 g (7 oz.) mirabelle plums into thin strips. Add the muscat wine and ground peppercorns.
Place the mirabelle tartare on the jelly. Top with a scoop of bergamot ice cream.
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.

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Photo: Christian Adam / Production: Canetti Conseil

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