Ingredients
· 150 g Dulce de leche

· 300 ml cream, whipped

For the sorbet

· 1 can black Doris plums, drained

· 1 tablespoon apple juice

· 1 egg white

· 1 tablespoon frozen-dried plum powder

· ¼ cup caster sugar

For chocolate crumbs

· 75 g cold butter, diced

· ¼ cup caster sugar

· ¼ cup flour

· ¼ cup cocoa powder

· 1 pinch salt

Method
Place a plastic container in the freezer to chill. Puree the plums, apple juice and plum powder until smooth. Reserve. Beat the egg white until stiff. Once stiff, add the sugar, a tablespoon at a time, beating after every addition for a glossy meringue-like mixture. Fold the plum mixture into it and place in the chilled container. Place in the freezer until frozen. Heat the oven to 180°C. Line a shallow oven tray with baking paper. Process all the crumb ingredients until the mixture starts to clump together. Tip on the paper-lined tray and break up the lumps. Spread the mixture out into one layer and place in the oven for 10 minutes. Remove from the oven and cool. On a plate, spread few tablespoons of dulce de leche. Sprinkle over chocolate crumb and place a scoop of the plum sorbet on top. Serve with whipped cream.