1 Pour your liquid 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 whipped cream, just before the end add your powdered sugar and refrigerate for 10 minutes.
4 In your pastry cream bowl, add 2 spoonfuls of whipped cream, stirring well with a whisk, then gently fold in the rest of the whipped cream with a spatula using cutting and lifting motions.
Mold your creamy mixture into large bowls, glasses or wide ramekins, then refrigerate.
5 Drain your prunes and remove the pits.
6 Prepare your Armagnac caramel (the 20cl (0.8 cup) plus 6 sugar cubes) in a saucepan over high heat. When it starts to turn brown, remove from heat.
Place 2 prune halves, well drained, on each cream cup, then as soon as the caramel is ready, quickly pour it over the prunes and refrigerate.
The caramel will crystallize and when your guests taste this lovely dessert, they will feel it crack between their teeth...
* You can very well make this recipe without alcohol, simply soak your prunes in tea, then make a caramel by replacing the Armagnac with the same amount of orange juice.
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