Chilled Plum Pudding Recipe
Ingredients
| 1 lb ripe plums | ||
| Water | 1 Cup (16 tbs) | |
| 2 envelopes unflavored gelatin | ||
| Sugar | 1/2 Cup (16 tbs) | |
| Rind and juice of 2 lemons | ||
| Brandy | 1/4 Cup (16 tbs) | |
| Pinch cinnamon | ||
| Vanilla extract | 1/2 Teaspoon | |
| Almonds | 1 1/2 Cup (16 tbs), chopped | |
| Whipping cream | 2/3 Cup (16 tbs) | |
| Pistachio nuts | 3 Tablespoon, finely chopped | |
Directions
Halve the plums, remove pits and poach in a saucepan with 1/2 cup of the water for 10-15 minutes, until very soft.
Sprinkle the gelatin over 1/4 cup of the water and leave until spongy.
Puree the fruit in a blender.
Return to the saucepan and add the sugar, lemon rind and juice.
Taste and add more sugar if preferred.
Dissolve the gelatin over a pan of simmering water.
Strain into the plum puree and stir well.
Add the brandy, cinnamon, vanilla extract and remaining water.
Mix well and pour into a dampened ring mold.
Smooth the top and chill until set.
Turn out the pudding on a serving plate.
Press on the chopped almonds.
Whip the cream until stiff, pipe in rosettes around the base and sprinkle with the pistachios.
Sprinkle the gelatin over 1/4 cup of the water and leave until spongy.
Puree the fruit in a blender.
Return to the saucepan and add the sugar, lemon rind and juice.
Taste and add more sugar if preferred.
Dissolve the gelatin over a pan of simmering water.
Strain into the plum puree and stir well.
Add the brandy, cinnamon, vanilla extract and remaining water.
Mix well and pour into a dampened ring mold.
Smooth the top and chill until set.
Turn out the pudding on a serving plate.
Press on the chopped almonds.
Whip the cream until stiff, pipe in rosettes around the base and sprinkle with the pistachios.
Chef
