Prune & Armagnac Recipe - Great British Chefs
This dessert from Pascal Aussignac is certainly different, using the combination of prunes and Armagnac to make an ice cream and serving with meringue
Ingredients
- 500g of prunes
- 200ml of Armagnac
- 300ml of water
- 200g of sugar
- 1 orange, zested
- 5 cloves
- 1 cinnamon stick
- 4 star anise
- 1 bag of green tea
- 200g of prune and Armagnac mustard
- 200g of double cream
- 150g of egg yolk
- 115g of sugar
- 150ml of milk
- 30g of glucose
- 75ml of crème fraîche
- 1 dash of Armagnac
- 50g of pistachio nuts, crushed for garnish
- 2 large egg whites
- 60g of icing sugar
- 60g of caster sugar
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