Mix the egg yolks with 3 tablespoons of sugar until frothy. Bring 1 cup of cream and the milk with the saffron and vanilla to the boil, carefully add to the egg mixture. Beat the rose over the water bath and allow to cool. Stir in a beaker of double cream and pass everything through a sieve. Freeze in the ice cream maker.
Plum and blackberry sorbet: Bring 500 g of plums to the boil with 75 g of sugar and a little water, add the blackberries and lime juice, stir in the glucose syrup well. Pass through a sieve and freeze in the ice cream maker.
Plum and mango mousse: whip 1 cup of cream until stiff. Bring 500 g plums with 75 g sugar and a little water to the boil, then let cool down a little, stir in 5 sheets of soaked and squeezed gelatine, then cool. Fold in half a mug of cream cheese and half of the whipped cream.
Bring the mango to the boil with 60 g sugar and a little water, then let it cool down a little, stir in 5 sheets of soaked and squeezed gelatine, put in a cool place. Fold in the remaining cream cheese and whipped cream.
Pour the two masses into molds one after the other and put them briefly in the refrigerator in between.
Place 6 wonton leaves on a board, place 1/2 plum in the middle, sprinkle with a little galangal, sugar and chilli. Brush the edges with slightly beaten egg white and cover with another sheet of pastry, press together well.
Bake in oil that is not too hot until crispy. Drain on paper towels.
Serving: Put a wonton on each plate, add a piece of mousse, a pinch of plum sorbet and saffron ice cream. Garnish with a little white sauce (double cream and a little almond syrup) and dark sauce (here violet syrup).
Ingredients
Print Recipe
Pin Recipe