Wednesday, July 1, 2009

Fromage frais, yoghurt and plum purée ripple

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