Plum Ice-Cream with Ginger-Sabayon

Ingredients

Serves 6

Ice-Cream:
500 g plums, ripe and unblemished
4 Tbs Hermesetas Granulated Sweetener or
1½ Tsp liquid Hermesetas
½ lemon, juice
180 ml (1.8 dl) low-fat sour cream

Ginger-Sabayon:
125 ml (1.25 dl)
low-fat milk
3 Tbs Hermesetas Granulated Sweetener or
1 Tsp liquid Hermesetas
2 eggs
1 Tsp Gingerbread spice

Preparation

Wash and halve the plums. Remove the stones. Chop the plums coarsely with a sharp knife or in a food-processor. Stir in Hermesetas, the lemon juice and the sour cream. Freeze accord-ing to the machine directions.

In a bowl blend milk, Hermesetas, eggs and spice. Place the mixture over a pan with boiling water and whip vigorously with a wire whisk until the custard foams up and begins to thicken. Do not bring to a boil.

Scoop ice-cream and set on dessert plates.
Pour the hot sabayon around the ice-cream and serve immediately.

Note:
This ice-cream can also be prepared with ripe pears.

	kJ	kcal	Carbohyd.g	Fat
Recipe	3'671	882	86.0	45.0
Portion	612	147	14.3	7.5