Sweet Summer Vibes with the Delectable Plum Galette with a Chocolate and Blackberry Ripple Ice Cream

Summer has finally arrived, bringing with it a cornucopia of vibrant fruits just waiting to be transformed into delightful desserts. In my neighbour's garden, the plum tree is practically overflowing with juicy, deep purple plums. This season, let's celebrate these gems with a delicious Plum Galette paired with velvety No Churn Chocolate & First of the Season Blackberry Ripple Ice Cream. This dessert is the epitome of sweet summer vibes you won’t want to miss!

The Allure of Plums

Plums are a highlight of summer, renowned for their juicy sweetness and complex flavours. Did you know that a medium-sized plum contains about 30 calories and offers over 5% of your daily Vitamin C needs? Besides being nutritious, these fruits are exceptionally versatile. Enjoy them as a refreshing snack, or transform them into jams, pies, or tarts. In our recipe, the plums contribute a tangy sweetness that perfectly balances the rich, almondy flavour of the frangipane.

The Magic of Galettes

Galettes are incredibly flexible, creating a delicious canvas for various fruits and flavours. Their rustic appearance takes the pressure off perfect presentation; it’s all about the flavour! Each bite delivers a flaky, tender crust complemented by the sweet and tart filling.

Plums and frangipane create a dessert that is hard to resist. The tartness of plums balances beautifully with the nutty sweetness of almond paste. The beauty of crafting a galette lies in its simplicity—you do not need any complex equipment!

Let’s dive into the details of this delicious Plum Galette with Chocolate and Blackberry Ripple Chocolate Ice Cream

Plum Galette with Chocolate and Blackberry Ripple Chocolate Ice Cream - The Recipe

Ingredients:

Galette crust

• 1 1/4 cups all-purpose flour (175 g)

• 2 tablespoons granulated sugar

• 1/8 teaspoon kosher salt

• 1/2 cup cold unsalted butter (115 g or 1 stick)

• 1 large egg yolk

• 1/4 cup cold water (add 1 tablespoon if needed)

Frangipane Filling:

• 2 tablespoons unsalted butter at room temperature

• 2 tablespoons granulated sugar

• 1 large egg yolk

• 1/2 teaspoon vanilla extract

• 1/4 teaspoon almond extract

• 1/4 teaspoon kosher salt

• 1/2 cup almond meal (52 g)

  
  

Plum Filling:

• 500g plums, de-stoned and thinly sliced

• 2 tablespoons granulated sugar

• 1/2 tablespoon corn starch

• Squeeze of orange juice

  
  

 Chocolate & Blackberry Ice Cream:

• 250g blackberries (fresh or frozen)

• 2 tablespoons sugar (adjust to taste)

• 1 tablespoon lemon juice

• 2 tablespoons water (optional, for consistency)

• 300ml double cream

• 1/2 tin sweetened condensed milk

• 2 tbsp cup unsweetened cocoa powder

• 2 tbsp chocolate sauceBegin by blending the flour, sugar, and salt in a mixing bowl. Cut the cold butter into the mixture until it looks like coarse crumbs.

Method

Preparing the Crust

Add the egg yolk, mixing well. Gradually pour in the cold water until the dough comes together—it should be soft and pliable but not sticky. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This step is crucial for achieving a flaky crust.

Preparing the Frangipane Filling

In a bowl, cream together the butter and sugar until fluffy—this usually takes about 2–3 minutes. Then add the egg yolk, vanilla extract, almond extract, and salt, mixing until evenly combined.

Finally, fold in the almond meal to create a rich frangipane filling. Set it aside as you prepare the plums.

Creating the Plum Filling

Now, let’s focus on the star ingredient: plums! You will need:

Wash and half your plums, remove the stone and slice the plums into thin slices. In a bowl, toss them with the sugar, corn starch and squeeze of orange juice. The sugar will amplify the natural sweetness of the plums while the corn flour will help thicken the filling, preventing it from becoming too runny during baking.

Assembling Your Galette

The fun part has arrived—assembling your galette! Retrieve your chilled dough and roll it out on a floured surface to form a circular shape, about 1/8-inch thick.

Transfer the crust to a parchment-lined baking sheet. Spread the frangipane filling evenly across the centre of the crust, leaving about a 2-inch border.

Layer the sliced plums atop the frangipane, then fold the edges of the crust over the fruit, pleating as you go for a beautiful finish.

For an appetizing touch, whisk together 1 egg yolk and 1 tablespoon of cold water to create an egg wash. Brush this over the crust edges and sprinkle a tablespoon of sugar on top for added sweetness.

Baking the Galette

Preheat your oven to 375°F (190°C). Bake the galette for approximately 30–35 minutes, or until the crust turns golden brown and the plums bubble enticingly.

Once baked, remove it from the oven and allow it to cool slightly before serving. Enjoy the galette warm or at room temperature—perfect for impressing friends at any summer gathering!

Irresistible No Churn Chocolate Blackberry Ice Cream

While your galette cools, let’s whip up an easy no-churn chocolate blackberry ripple ice cream. This blissful dessert is quick and pairs beautifully with your galette. Gather these ingredients:

• 250g blackberries (fresh or frozen)

• 2 tablespoons sugar (adjust to taste)

• 1 tablespoon lemon juice

• 2 tablespoons water (optional, for consistency)

• 300ml double cream

• 1/2 tin sweetened condensed milk

• 2 tbsp cup unsweetened cocoa powder

• 2 tbsp chocolate sauce

  
  
  
  

In a small saucepan, combine the blackberries, sugar, and lemon juice. If you’re using frozen blackberries, you can add them directly to the pan without thawing. Cook over medium heat, stirring occasionally, for 5-7 minutes until the blackberries break down and release their juices.

Once the blackberries have softened, remove the pan from the heat. Use a blender or an immersion blender to blend the mixture until smooth. If the coulis is too thick, you can add 1-2 tablespoons of water to reach your desired consistency.

To remove the seeds and achieve a smooth sauce, strain the blackberry mixture through a fine-mesh sieve into a bowl. Use the back of a spoon to press the mixture through the sieve, leaving the seeds behind. Set aside to cool.

In a large bowl, whip together the Cream and condensed milk until they start to thicken. Add in the cocoa powder and chocolate sauce and continue to whip until you have soft folding peaks.

Swirl through the cooled blackberry coulis. Tip the ice cream in to a freezer safe container with a lid and freeze for at least 2 hours before serving..

Transfer this mixture to a freezer-safe container and freeze for at least 6 hours or until it firms up completely.

A Sweet Conclusion

This luscious Plum and Frangipane Galette, paired with no-churn chocolate blackberry ripple ice cream, is a dessert experience you won’t forget.

Ideal for any occasion, from a cosy family dinner to an elegant celebration, this dessert’s charm lies in its simplicity and the delightful fusion of flavours.

So gather your ingredients and bring a bit of rustic French flair to your dessert table.