Serves 4-6
You could go crazy with this combination of what is basically two levels of flavour. They could be layered up in a glass with a separation of some crumbled cookies for example rather than the blend and swirl way I've described below. It could also easily be semi frozen atop a cheesecake base. The jammy like fruit element needn't always be plums either, go seasonal if you can and take what's cheapest and at its best from the market. There's a bonus of plenty of protein and calcium for strong bones and teeth in here too.
4 ripe plums, about 500g
½ tsp ground cinnamon
2-3 tblsp caster sugar, to taste
1 star anise (optional)
300ml low fat natural yoghurt
300ml reduced fat fromage frais
2-3 tblsp icing sugar, or to taste
Halve the plums, remove the stones and roughly chop the flesh. Toss with the cinnamon and 2 tbsp caster sugar. Place a wide frying pan over a high heat, tip in the plums and add the star anise if using.
Sauté for 4-6 min until the plums are soft, moistening with a splash of water if necessary. Taste for sweetness, adding more sugar if the plums are too tart. Discard the star anise.
Transfer the cooked plums to a blender or food processor and whiz until smooth. For a really smooth purée, pass through a fine sieve to remove any pulpy bits. Leave to cool completely.
Spoon the yoghurt and fromage frais into a large bowl and add the icing sugar. Beat lightly to mix, then ripple through all but 2 tbsp of the plum purée. Spoon into individual glasses or plastic tumblers and swirl the remaining plum purée on top. Serve at once
You could go crazy with this combination of what is basically two levels of flavour. They could be layered up in a glass with a separation of some crumbled cookies for example rather than the blend and swirl way I've described below. It could also easily be semi frozen atop a cheesecake base. The jammy like fruit element needn't always be plums either, go seasonal if you can and take what's cheapest and at its best from the market. There's a bonus of plenty of protein and calcium for strong bones and teeth in here too.
4 ripe plums, about 500g
½ tsp ground cinnamon
2-3 tblsp caster sugar, to taste
1 star anise (optional)
300ml low fat natural yoghurt
300ml reduced fat fromage frais
2-3 tblsp icing sugar, or to taste
Halve the plums, remove the stones and roughly chop the flesh. Toss with the cinnamon and 2 tbsp caster sugar. Place a wide frying pan over a high heat, tip in the plums and add the star anise if using.
Sauté for 4-6 min until the plums are soft, moistening with a splash of water if necessary. Taste for sweetness, adding more sugar if the plums are too tart. Discard the star anise.
Transfer the cooked plums to a blender or food processor and whiz until smooth. For a really smooth purée, pass through a fine sieve to remove any pulpy bits. Leave to cool completely.
Spoon the yoghurt and fromage frais into a large bowl and add the icing sugar. Beat lightly to mix, then ripple through all but 2 tbsp of the plum purée. Spoon into individual glasses or plastic tumblers and swirl the remaining plum purée on top. Serve at once
does the star anise serve to thicken the puree, or is it just there for flavour?
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