Serves 2

Prep time 45mins + overnight chilling time


For the plum compote

2 large fresh plums
I tsp. sugar
I tsp. lemon juice

For the terrine

150ml plum purée
1 egg yolk
30 g granulated sugar
1 tsp. lemon juice
60g fresh cream
25g gelatine

Make your own plum puree. Halve and pit a kilo of plums and place “open” side down in a pan filled with 1 inch of water, bake at 200C until soft and tender or puckering of the skin appears. Push through a sieve and chill until needed.

For the meringue

100ml egg whites
200g sugar


Boil the purée, add yolks and sugar and leave to cool. Meanwhile dissolve gelatine in lemon juice.
Whip cream and combine all ingredients until you create a smooth consistency. Spoon into a small loaf tin and refrigerate for at least 8 hours.

For the compote

Boil all the ingredients until plums soften and get a jam-like consistency. Chill until needed.

For the meringue

Whisk ingredients together and spread onto a baking sheet. Cover and leave to dry overnight.

To assemble

Bring the terrine out of the mould and slice. Drizzle with compote and a few broken pieces of the dried meringue. Serve.