2 dl (1/3 pint) Syrah (or other red wine) (you can dilute the wine with a little water)
1 piece of star anise
2 or 3 dessert spoons of sugar (according to your taste)
2 dl (1/3 pint) full cream
50 g (1.7 oz) white chocolate
Pieces of pistachio nuts for garnish
Villars product used in this recipe
Melt the chocolate in a bain-marie.
Wash the prunes well, open them and remove the stone (cut them in half if they are large).
Bring the wine with the spices and sugar to the boil in a small pan. Leave it reduce by roughly a quarter. Add the prunes, reduce the heat and cook slowly for 4 or 5 min. depending on size. The prunes should be stewed but should not fall apart (the prunes will continue to cook away from the heat). Put to one side.
Grate the white chocolate very finely. Heat the cream and pour over the chocolate to melt it. Mix well and add a pinch of cardamom. Leave to cool, pass through a fine sieve and place in the syphon. Put aside in the fridge. Add a gas cartridge just before serving, turn upside down and shake 2 or 3 times.
Warm the prunes in the syrup before serving. Cover with whipped cream at the last moment (even in front of the guests) so that the cream does not become runny with the heat (the prunes can also be served cold). Nothing more to be done, except to enjoy!