Fromage Glacé Aux Pruneaux et à l'armagnac

Soft, stoned fresh prunes are the best. In any case, you have to cook the prunes just covered, with half water/orange juice, zest of an orange, and a little black pepper.

When cooked and cool, add some Armagnac to taste, and leave to marinate for a minimum of one week. For each 200g. strained and stoned prune you need 150g. fromage blanc, 150g. of caster sugar, 15cl. of double cream and 50g. white of egg.

Break up the prunes in a food processor. Beat the double cream until thick, but not set and gradually add the fromage blanc while beating. Beat the egg white and gradually add, whilst beating in the sugar, cooked to a soft ball* in the macerating prune juice. Add the prunes to the cheese/cream mix, and then add the completely cooled white of egg. Add a little more Armagnac, tho’ if you add too much it will not freeze! And freeze.

*: To cook the sugar to a soft ball, take very little of the prune juice, add the sugar melt it and let cook until it forms very tight bubbles. Take a fork and if liquid sugar sticks in a soft ball at the end of it it is ready.