Recipe: Lillikoug® and pan-fried Alsace damson plums

Published: 2020-09-17 11:57:21
Categories : Alsace traditions , General , Our recipes

To give you a little history…

The recipe that our Maison is sharing with you is a perfect example of a "living tradition". Calling all foodies, Lillikougs® are a wonderful example of the incredible talent of our stunning region. To enhance them and give you a full impression of their elegance, we recommend serving them with pan-fried Alsace damson plums.

Practical info

Difficulty

Easy

Preparation time

20 minutes for preparation
10 minutes for cooking

Ingredients

For 6 people, you need:

6 Alsace damson plum Lillikoug®
250 g Alsace damson plums
25 g butter
30 g brown sugar
100 ml damson plum brandy
1/2 lemon, juiced
500 ml whipping cream (30% fat)
70 g icing sugar
A few pink pepper berries
1 or 2 cardamom pods
Ground cinnamon
Zest of 1 lemon

Method

Step 1 – Chantilly cream

Beforehand, chill (for at least 2 hours) a glass or metal mixing bowl in the fridge, as well as the whipping cream, to make sure that they're well chilled. Only take the cream and mixing bowl out of the fridge at the last minute.

Pour the cream into the mixing bowl.
Sieve in the icing sugar.
Beat the cream using an electric whisk.
Progressively increase the speed setting, approximately every 30 seconds.

Chill before use.

Step 2 – Pan-fried damson plums

Wash, peel, de-stone and quarter the Alsace damson plums.

Melt the cool butter in a frying pan.
Add the damson plums and lemon juice, then sprinkle with sugar and leave to cook over a medium heat for 5-10 minutes.

Flambé with the damson plum brandy.
Keep the damson plums warm.
Reduce the damson plum juice until you get a syrupy texture, and keep warm.

Step 3 – Finishing touches and presentation

On a plate, create elegant lines or smears with a thin layer of the reduced damson plum juice.

Place an Alsace damson plum Lillikoug® in the centre.

Create a quenelle (rugby ball-shaped scoop) with the Chantilly cream, place it on the plate, then sprinkle over the ground cinnamon.
Add the equivalent of two tablespoons of your pan-friend damson plums, and sprinkle the lemon zest over the fruit.

Finish dressing your dessert by adding the pink pepper berries and cardamom pods.