Simmer
the plums in 2 level tablespoons of the water for 15 minutes, until
they are tender.
Sieve
them to discard the stones and skins and cool the purée.
Dissolve the sugar in the remaining water over low heat, stirring
frequently.
Increase the heat and boil the syrup to a temperature of 248oF
(120oC), the 'hard ball' stage.
This
means - a useful test if you haven't a sugar thermometer - that a
small amount of the syrup dropped into water will quickly form a
firm ball.
Whisk
the egg whites until they are stiff.
Pour
on the hot syrup and beat constantly.
Fold
the whipped cream, liqueur and fruit purée
into the meringue mixture.
Turn
the dessert into a straight sided soufflé dish, cover and freeze.
Transfer the dish to the refrigerator to soften for 30-45 minutes
before serving.
For
the decoration, halve, stone and then quarter the plums.
Arrange them in a wheel pattern, cut sides up.
Serves 4
You may
prefer, for the sake of fat and cholesterol content, to substitute plain
low fat yoghurt for the cream.
If you
enjoy the melt-in-the-mouth frothiness of this dessert, make it with
other fruit purées. It is specially good
with dried apricot purée, apple lightly
spiced with ginger, and rhubarb cooked with a cinnamon stick. The
purée must not be too runny.
