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 the 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, the 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 each plate, spread a few tablespoons of dulce de leche. Sprinkle over the chocolate crumb and place a scoop of the plum sorbet on top. Serve the dessert with a bowl of whipped cream.