Full cooking plum foam can be found here – http://www.povarenok .ru/recipes/show/130 008/. The proportions given in terms of ice cream. In short, the plums should cook strong syrup with the addition of alcohol. Boil 80 ml of the resulting syrup to a thick thread. Whip chilled protein in a solid foam, and, without stopping whipping, a thin stream pour hot, almost boiling syrup. Beat all together for at least 3-4 minutes to cool mass, increase in two times and the acquisition of the pomp and ceremony. Cool well in the refrigerator.

Cold yogurt and whisk. Gradually add the foam, stirring at low speed of mixer. Add grated on a fine grater and pressed from the fibers of the ginger.

In the prepared mixture stir with a spatula whipped in a lush foam with heavy cream.

Pour into a ice cream maker and allow to thicken. If no ice cream maker, pour the mixture layer is not more than 4 cm in flat dishes and put in the freezer, stirring every half hour.

Crumble the dried chocolate cake or cookies, you can just grate the chocolate on a fine grater. But the biscuit tastes better.

In thickened, but not frozen mass add crumbs and finally freeze.

Ready to cut out ice cream balls and put in bowl.

Arrange halves of fresh plums and mint leaves.