First make the yoghurt ice cream. Combine the milk and sugar in a pan and bring to the boil. Place the egg yolks in a clean bowl. Pour the hot liquid onto the yolks and whisk. Return to the pan and put back on to the heat to thicken. When the custard coats the back of a spoon remove from the heat and leave to cool. When cold add the yoghurt and mix well. Churn in an ice cream machine, then transfer to the freezer to harden until needed.
Preheat the oven to 180C/350F/Gas 4.
For the plums, fold a large piece of aluminium foil to create anl envelope and in it place the plums, honey, lemon thyme and vanilla. Seal the package so it is airtight, then place in the oven and cook for 10-12 minutes. Remove from the oven, but do not open the bag to ensure the contents keep warm.
To make the toast wy, whisk together the eggs and milk in a wide, shallow dish. Place the slices of bara brith in the mixture, turning them to coat. Heat the butter in a in a non-stick pan and fry the slices until the egg mixture has cooked and is golden brown on both sides.
To make the pepper tuiles, mix the butter, sugar and coconut milk with a whisk. When smooth add the pepper. Fold in the flour. Leave to cool in a fridge for an hour.
Spread the tuile mix very thinly on a non-stick baking sheet. Cook in the oven for 8-10 minutes, or until golden. Leave to cool on the tray.
To serve, place a slice of bara brith on each plate and place some of the warm plums on top. Drizzle some of the plum juice over the plate. Place a scoop of yoghurt ice cream with a pepper tuile to the side.
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