Recipe: Prune cream with Armagnac caramel

1 Pour your heavy cream into a bowl and place it in the freezer for 6 minutes.

2 Meanwhile, put your pastry cream in a large bowl and stir with a whisk, adding 2 spoonfuls of prune juice.

3 Remove your bowl from the freezer, then whip your cream into Chantilly. Just before the end, add your icing sugar and chill for 10 minutes.

4 In your bowl of pastry cream, add 2 spoonfuls of Chantilly, stirring well with a whisk, then fold in the rest of the Chantilly gently with a spatula, cutting and lifting.

5 Pour your creamy mixture into large bowls, glasses or wide verrines, then refrigerate.

6 Drain your prunes and remove the pits.

7 Over high heat, prepare your Armagnac caramel (0.8 cup (20 cl) + 6 sugar cubes) in a saucepan. When it begins to turn brown, remove from heat.

8 Place 2 prune halves, well drained, on each bowl of cream. As soon as the caramel is ready, pour it quickly over the prunes and refrigerate.

The caramel will crystallize and when your guests taste this lovely dessert, they'll feel it crackle between their teeth.