Plums – Layered Food
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 25 g wafer rolls
- 375 g plums (plums)
- 75 ml cherry juice
- 50 ml port wine, red (can also be replaced with grape juice)
- 7 ½ g cornstarch
- 100 g powdered suar
- 125 g mascarpone
- 100 g sour cream, firm
- 0.5 ½ pack vanilla sugar
- 0.5 ½ orange (s), untreated
Print Recipe
Pin Recipe Instructions
- Wash, halve and stone the plums. Mix together juice, port wine, starch and 70 g powdered sugar and bring to the boil. Add the plums and cook covered for 5 minutes over a medium heat. Pour into a bowl and let cool.
- Wash the orange with hot water, thinly rub 1 teaspoon peel, then squeeze out the juice. Mix the mascarpone, sour cream, orange peel and 6 tablespoons of orange juice, 30 g powdered sugar and vanilla sugar with a whisk.
- Layer the plum compote (except for 6 half plums) and the cream alternately in a bowl. Break through the wafer rolls by hand. Garnish with the remaining plum halves and the broken wafer rolls, serve ice-cold.
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