Post by Paulinemom on Sept 15, 2007 12:39:03 GMT
Fruity and creamy, these little pots are ideal for entertaining.
Serves 4 persons.
Ingredients
400g (14oz) plums
75-100g (3-3.5oz) golden caster sugar
1 vanilla pod, halved
2 strips lemon peel from an unwaxed lemon
1 x 142ml carton double cream
1 x 150g tub Greek yogurt
4 rounded teaspoons light or dark muscovado sugar
50g (2oz) blanched almonds, lightly toasted and chopped
Method
Stone the plums and cut into halves if small or quarters if large, then put them in a non-metal wide, shallow pan with 75g (3oz) golden caster sugar, one half of the vanilla pod, the strips of lemon peel and 7 tablespoons of water. Bring slowly to the boil then cook very gently, stirring occasionally, for 12-15 minutes or until the plums are soft, blurring around the edges, but not completely collapsed. Set them aside to cool. Meanwhile, put the cream in a small saucepan with the remaining half of the vanilla pod, heat it to simmering point, pour into a bowl to cool, then cover with clingfilm and chill.
Discard the vanilla pod and lemon peel from the plums, taste for sweetness, adding a little more sugar if very tart, then spoon the plums into 4 glass dishes. Fish the vanilla pod out of the cream, scrape out the seeds with the tip of a knife into the cream. Add the yogurt and whisk gently until the mixture is softly thickened and holds its shape, then sweeten with 1-2 teaspoons caster sugar, if you like. Spoon the cream mixture over the plums and smooth level. Sprinkle a teaspoon of light or dark muscovado sugar over each pudding followed by a sprinkling of chopped almonds. Cover with clingfilm and chill for at least 3 hours, until the sugar on top melts. Serve with shortbread or crisp, almondy biscuits.
Ingredients
400g (14oz) plums
75-100g (3-3.5oz) golden caster sugar
1 vanilla pod, halved
2 strips lemon peel from an unwaxed lemon
1 x 142ml carton double cream
1 x 150g tub Greek yogurt
4 rounded teaspoons light or dark muscovado sugar
50g (2oz) blanched almonds, lightly toasted and chopped
Method
Stone the plums and cut into halves if small or quarters if large, then put them in a non-metal wide, shallow pan with 75g (3oz) golden caster sugar, one half of the vanilla pod, the strips of lemon peel and 7 tablespoons of water. Bring slowly to the boil then cook very gently, stirring occasionally, for 12-15 minutes or until the plums are soft, blurring around the edges, but not completely collapsed. Set them aside to cool. Meanwhile, put the cream in a small saucepan with the remaining half of the vanilla pod, heat it to simmering point, pour into a bowl to cool, then cover with clingfilm and chill.
Discard the vanilla pod and lemon peel from the plums, taste for sweetness, adding a little more sugar if very tart, then spoon the plums into 4 glass dishes. Fish the vanilla pod out of the cream, scrape out the seeds with the tip of a knife into the cream. Add the yogurt and whisk gently until the mixture is softly thickened and holds its shape, then sweeten with 1-2 teaspoons caster sugar, if you like. Spoon the cream mixture over the plums and smooth level. Sprinkle a teaspoon of light or dark muscovado sugar over each pudding followed by a sprinkling of chopped almonds. Cover with clingfilm and chill for at least 3 hours, until the sugar on top melts. Serve with shortbread or crisp, almondy biscuits.