Plum Variations

Summary

Prep Time	2 hrs
Cook Time	30 mins
Total Time	10 hrs 30 mins
Course	Baking
Cuisine	European
Servings (Default: 6)

Ingredients

For the parfait:

Also: for the plum tureen

For the compote:

Also: for the plum cake

Instructions

For the parfait:
Cook 150 g plums for 1 minute, quench in ice water, peel off the skin, remove the pits and quarter. Simmer with 50 g sugar, the cinnamon stick, the star anise and 50 ml cream for 5 minutes. Remove the cinnamon and aniseed, puree, mix in the egg yolk and add 1 sheet of pickled gelatin, squeezed out, mix and pour into a rectangular mold lined with aluminum paper. The liquid should be about 1 cm high in the mold. Put these in the freezer.
Wash another 150 g of plums, stone them, quarter them and simmer for 5 minutes with 50 ml of cream, 50 g of sugar, the plum water and the scraped-out vanilla pod, remove the pod and puree everything. Mix in 1 egg yolk and add 1 sheet of soaked gelatin, squeezed out, mix. When the first layer is clearly frozen in the mold, pour this additional layer over it and continue to freeze.
Now bring 50 ml of cream with the sour cream and 50 g of sugar to the boil, mix everything well, then mix in 1 egg yolk and add 1 sheet of soaked gelatin, squeezed out, mix again. When the 2nd layer is frozen, pour this third layer over it and let it freeze again.
For the plum tureen:
Wash, stone and cut the plums. Boil the peaches for 1 minute and soak in ice water, remove the skin and cut into small cubes. Simmer with the plums, sugar, vanilla and cinnamon sticks for 5 minutes. Remove both rods. Mix in lemon juice, zest, walnuts, pistachios and pine nuts. Mix in 4 sheets of pickled and squeezed gelatine.
Knead the marzipan with the sifted powdered sugar, place on cling film, pour another over the marzipan and roll flat with a rolling pin. Peel off the top film and use the other film on the inside to line a small terrine mold. Retain some marzipan for the top finish.
Pour in the cooled plum mixture, cover with marzipan and let cool well in the refrigerator.
For the plum compote:
Reduce the port wine, red wine, cassis and sugar to a third, mix in the lemon juice and zest and add the pitted, eighthed plums, bring to the boil again briefly.
For the plum cake:
Cut the puff pastry rectangles in the desired size, turn up the edges a little and cover tightly with eighthed plums. Bake for 15 minutes at a good 200 degrees, sprinkle with powdered sugar.
Whip the cream with cognac until stiff and put in a piping bag.
Serving:
Arrange all parts of the dessert as desired on a correspondingly large plate, squirt the cream at a point so that it does not melt on the possibly still warm cake.
Place the parfait in the refrigerator to thaw one hour before serving and then first cut off a slice for each plate and place it on the serving plate for further thawing. Place the other components calmly. The parfait should be thawed well at the serving point and no longer hard, but without flowing.

Also Like

Variations Of Plum with Saffron Ice Cream

The perfect variations of plum with saffron ice cream recipe with a picture and simple step-by-step instructions. More...

Croissants in Variations

The perfect croissants in variations recipe with a picture and simple step-by-step instructions. More...

Bruschetta Variation

The perfect bruschetta variation recipe with a picture and simple step-by-step instructions. More...

Bean Variation

The perfect bean variation recipe with a picture and simple step-by-step instructions. More...

Rhubarb Variation

The perfect rhubarb variation recipe with a picture and simple step-by-step instructions. More...

Rhubarb Variations

The perfect rhubarb variations recipe with a picture and simple step-by-step instructions. More...

Semolina Variation

The perfect semolina variation recipe with a picture and simple step-by-step instructions. More...

Variations Of Blueberry

The perfect variations of blueberry recipe with a picture and simple step-by-step instructions. More...

Solyanka in Variations

The perfect solyanka in variations recipe with a picture and simple step-by-step instructions. More...

Starters – Variation

The perfect starters – variation recipe with a picture and simple step-by-step instructions. More...

Sushi Variations

The perfect sushi variations recipe with a picture and simple step-by-step instructions. More...

Chocolate Yogurt with Variations

The perfect chocolate yogurt with variations recipe with a picture and simple step-by-step instructions. More...

Fast Porridge – with Variations

The perfect fast porridge – with variations recipe with a picture and simple step-by-step instructions. More...

3 Variations Of Wraps

The perfect 3 variations of wraps recipe with a picture and simple step-by-step instructions. More...

Melon – Ham Variations

The perfect melon – ham variations recipe with a picture and simple step-by-step instructions. More...

Pesto Rosso Variation

The perfect pesto rosso variation recipe with a picture and simple step-by-step instructions. More...

Pizza Variation Baube

The perfect pizza variation baube recipe with a picture and simple step-by-step instructions. More...

Cream Variation on Cherry Bed

The perfect cream variation on cherry bed recipe with a picture and simple step-by-step instructions. More...

Dirty Diet Coke with Variations

The perfect dirty diet coke with variations recipe with a picture and simple step-by-step instructions. More...

False Mayonnaise in 3 Variations

The perfect false mayonnaise in 3 variations recipe with a picture and simple step-by-step instructions. More...