| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Desserts |
6 |
Servings |
INGREDIENTS
| 3 |
|
Sheets gelatin |
| 1 |
kg |
Ripe unblemished plums (2 lbs) |
| 50 |
g |
Sugar (1.75 oz) |
| 1 |
dl |
Red wine (1/2 cup) |
| 1/4 |
ts |
Ground cinnamon |
| 2 |
dl |
Whipping cream (7/8 cup) |
INSTRUCTIONS
Soak the gelatin in little water.
Wash and pit the plums. In a saucepan caramelize the sugar until a light
brown. Moisten with wine. Add the plums and the cinnamon. Stir and cook
until very tender. Puree in a blender and strain through a fine sieve.
Drain the gelatin. Melt in small saucepan over moderate heat. Stir into
plum puree. Beat cream until stiff, fold into puree. Transfer mixture to a
bowl.
Cover and chill for at least 3 hours.
Serving: form balls with a scoop or 2 tablespoons dipped in hot water and
decorate with a sauce (for example a gingerbread sauce or a chocolate
sauce).
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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