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Plum Compote with Yogurt Mousse
Drain yogurt in cheesecloth for 8 hours. Add sugar and vanilla seeds to cream. Whip cream until almost stiff. Transfer yogurt to a bowl. Blend yogurt and whipped cream. Refrigerate. Remove pits and cut plums into quarters. Stir-fry plums in ungreased pan. Add spices and sugar. Reduce juice until thick. Heat jars and lids in hot water. Fill the jars with plum compote and close. Chill compote in refrigerator. Cut spice cake loaf into very thin length-wise slices and dry in 80 C oven until dry and crisp. Serve the plum compote in a dessert dish, add a spoonful of the yogurt cream and finish with crisp cake.
Ingrediants:
Whole yogurt, Fresh Cream, Vanilla bean, Sugar, Lemon juice, Plums, Pectin sugar (for jam making), Cardamom seed, Star anise, Vanilla extract, Cinnamon stick, Spicy cake loaf&&200, 100, 1/8, 200, , 8, 200, 1, 1, 1, 1, 200&&2, 2, , 1, , , 1, , , 2, , 1
Category: Desserts
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