Iced Plum Creams recipe
information
Preparation time: 40 min, plus 4 hr freezing, Cooking time: 20 min, Cals per serving: 231 for 6, 173 for 8
ingredients
450 g (1 lb) dark-skinned plums
200 ml (7 fl oz) sloe gin
75 g (3 oz) caster sugar
2 large eggs
150 ml tub mascarpone
light sunflower oil for greasing
redcurrants to decorate
Cranberry Biscuits to serve
200 ml (7 fl oz) sloe gin
75 g (3 oz) caster sugar
2 large eggs
150 ml tub mascarpone
light sunflower oil for greasing
redcurrants to decorate
Cranberry Biscuits to serve
method
1. Wash the plums and split in half. Put them in a pan with the sloe gin and 40 g (1 1/2 oz) of the caster sugar; cover with a tight-fitting lid and bring to the boil. Simmer for about 20 minutes until the plums are tender. Cool and drain, reserving the juice. Remove the stones from the cooled plums and whiz the plums in a food processor until smooth; put to one side.
2. Separate the eggs and reserve one white. Whisk the yolks with the remaining caster sugar and the reserved plum juice for 2 to 3 minutes until pale and lightly thickened. Whisk the plum puree and mascarpone together, then carefully fold in the egg yolk mixture. Whisk the reserved egg white until stiff and carefully fold into the mixture.
3. Divide the plum mixture between six or eight 150 ml (5 fl oz), lightly oiled dariole moulds or ramekins. Cover and place in the freezer for 4 hours to set.
4. To serve, invert the creams on to plates and unmould. (You can eat the creams straight from the freezer, but it's better to leave them for 5 to 10 minutes in the fridge before serving.) Decorate with redcurrants and serve with Cranberry Biscuits.
Cranberry Biscuits
125 g (4 oz) butter, chilled
50 g (2 oz) caster sugar
25 g (1 oz) dried cranberries
125 g (4 oz) plain flour
75 g (3 oz) ground rice
1. Preheat the oven to 200°C/180°C fan oven/Gas Mark 6. Whiz the butter and caster sugar in a food processor. Add the cranberries, flour and ground rice and pulse until the mixture comes together.
2. Turn on to a floured work surface and shape into an oblong, about 13 x 7.5 x 2cm (5 x 3 x 3/4 in). Wrap and chill for 30 minutes, then slice into about 24 biscuits, about 3mm (Vein) thick. Place on a non-stick baking sheet and bake for 8 to 10 minutes or until golden. Leave to cool before removing the biscuits from the sheet.
Preparation time: 5 min Cooking time: 8 - 10 min Cals per serving: 76 Makes: 24 biscuits
2. Separate the eggs and reserve one white. Whisk the yolks with the remaining caster sugar and the reserved plum juice for 2 to 3 minutes until pale and lightly thickened. Whisk the plum puree and mascarpone together, then carefully fold in the egg yolk mixture. Whisk the reserved egg white until stiff and carefully fold into the mixture.
3. Divide the plum mixture between six or eight 150 ml (5 fl oz), lightly oiled dariole moulds or ramekins. Cover and place in the freezer for 4 hours to set.
4. To serve, invert the creams on to plates and unmould. (You can eat the creams straight from the freezer, but it's better to leave them for 5 to 10 minutes in the fridge before serving.) Decorate with redcurrants and serve with Cranberry Biscuits.
Cranberry Biscuits
125 g (4 oz) butter, chilled
50 g (2 oz) caster sugar
25 g (1 oz) dried cranberries
125 g (4 oz) plain flour
75 g (3 oz) ground rice
1. Preheat the oven to 200°C/180°C fan oven/Gas Mark 6. Whiz the butter and caster sugar in a food processor. Add the cranberries, flour and ground rice and pulse until the mixture comes together.
2. Turn on to a floured work surface and shape into an oblong, about 13 x 7.5 x 2cm (5 x 3 x 3/4 in). Wrap and chill for 30 minutes, then slice into about 24 biscuits, about 3mm (Vein) thick. Place on a non-stick baking sheet and bake for 8 to 10 minutes or until golden. Leave to cool before removing the biscuits from the sheet.
Preparation time: 5 min Cooking time: 8 - 10 min Cals per serving: 76 Makes: 24 biscuits
serving amount
serves: 6 - 8
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