Summary

Ingredients

• 80 g suar
• 60 g walnuts, chopped
• Oil for the tin
• 200 g double cream cheese
• 200 g curd milk
• 200 ml cream
• 50 g powdered suar
• 250 g plum jam
• 50 ml juice (plum juice)
• 5 cl plum water

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Instructions

1. Caramelize the sugar in a saucepan. Stir in the nuts. Let cool on an oiled tray, then roughly crush. Mix the cream cheese and curd milk until creamy. Whip the cream until stiff, slowly pouring in the powdered sugar. Fold into the cream cheese mixture with the nut caramel. Spread in a terrine dish, cover with foil and freeze overnight.
2. Mix the plum jam, plum juice and plum water, strain through a fine sieve. Pour the sauce onto the plate as a mirror. Overturn the parfait, cut into slices, serve on the plum sauce and garnish with mint leaves.