Paul Flynn, chef and owner of The Tannery Restaurant, Dungarvan, Co. Waterford is renowned for cooking modern Irish food. Paul’s dishes are known and loved ...
2 packets Lees Ice Cream Nests (16 nests)
1 bar of Duc de Coeur Nougat (200g), well-chopped
500ml Morning Fresh Whipping Cream
8 large ripe plums or 12 small ones
2 tblsp Fairglobe Brown Sugar
250mls Deluxe Sparkling Apple Juice
A few fresh bay leaves (optional)
Line a large pudding bowl with cling film, making sure you leave a decent overhang to cover the cake. It helps if you brush the bowl with a little oil.
Whip the cream then break the meringue (ice cream nests) into the cream. Add the nougat and fold everything together gently.
Spoon the mixture into the lined pudding bowl and press down to remove any air pockets. Bring the overhanging cling film over the cake and press down to form a flat top. Put into the freezer until needed.
For the plums, set your oven to 180°c. Quarter the plums, remove the stones and scatter on a baking tray with the sugar and sparkling apple juice. Bake for 25-30 minutes (this will depend on how big and how ripe the plums are).
To serve, take the cake out of the freezer 10 minutes before you need it, as it will be easier to remove it from the mould. Turn out onto a platter, scatter the plums around the cake and decorate.
Note: A pinch of cinnamon over the plums will make them even more festive. If you have any excess plum juice, save it and add a little to a glass of Prosecco for a sensational Christmas drink.