Ingredients: (Serves 4)
1½ tablespoons brown sugar
1 tablespoon caster sugar
½ teaspoon ground cinnamon
Pinch of salt
Egg-white from 1 egg
100g blanched almonds
1 tablespoon olive oil
4 large plums, halved, stone removed
½ cup thickened cream
2 tablespoons icing sugar
½ cup mascarpone, softened
1 teaspoon vanilla bean extract
Method:
- Preheat the oven to 150°C (fan-forced). Combine brown sugar, caster sugar, cinnamon and salt in a small bowl.
- Whisk egg white in a large bowl until light and frothy, but not yet forming peaks. Add almonds to the egg whites and stir to coat, before stirring through sugar spice mixture. Spread the coated almonds on a lined baking tray. Bake for 30 minutes, turning half-way through cooking. Allow almonds to cool then roughly chop.
- Heat oil in a large frying-pan over high heat. Cook plums flesh side down for 2-3 minutes or until lightly charred and golden. Set aside to cool slightly.
- Whisk cream and icing sugar in a large bowl until firm peaks form. In a separate small bowl, mix mascarpone and vanilla until well combined. Gently fold mascarpone through whipped cream.
- To serve, place a spoonful of mousse across four bowls. Arrange plums at the side and sprinkle over candied almonds.
