Ingredients:

• 1 tablespoon water;
• 175g (6oz) caster sugar;
• 225g (8oz) red plums;
• Lemon juice, to taste;
• 4 large eggs, separated; 300ml
• (10fl oz) double cream

Method: Measure the water and 50g caster sugar into a pan. Add the plums, cover and cook until tender then cool. Empty the contents of the pan into the bowl, then rub the fruit through the sieve. Add a little lemon juice (and a little more sugar, to taste). Cover and chill in the fridge. Put the egg whites in a large bowl, then, whisk the whites at full speed until like a cloud. Gradually whisk in the remaining sugar. Beat the egg yolks and fold in. Quickly whisk the cream until thick and fold into the meringue mixture, followed by the plum purée. Pour the mixture into a shallow plastic freezer container and freeze overnight or for at least 12 hours. Transfer the container to the fridge about 20 minutes before scooping.