The Trou is used as a palette cleanser served between courses in a meal. The Trou Normand is traditionally made using apple sorbet and calvados, although there are as many variations on the scene as there different liqueurs and flavours of sorbet.
As our eau-de-vie was made from plums, I decided to make a plum sorbet.
1 kg plums pitted and quartered
100 gm caster sugar, or more to taste
Purèe plums in a blender or food processor until smooth.
Add sugar and blend for a further 30 seconds. Add more sugar to taste at this point and blend again.
Strain the puree and transfer to a refrigerator.
Chill for two to three hours until very cold.
Churn sorbet in an ice-cream maker according to manufacturer's instructions.
Transfer sorbet to freezer to firm up.
To assemble the Trou, place balls of the sorbet in tumbler-shaped or champagne glasses. There should be about six servings.
Place the glasses in the freezer until required.
Just before serving, pour 2 tbsns of the eau-de-vie over each boule, garnish with a sprig of mint or other herb, and serve.