Plum & Custard Creams
Ingredients
675g/l½lb red plums, stoned and sliced
Grated rind and juice of 1 orange
50g/2oz caster sugar
400g/14oz carton ready-made custard sauce
300ml/½ pint double cream
30ml/2 tbsp water
15ml/l tbsp powdered gelatine
1 egg white
plum slices and fresh mint sprigs, to decorate
Method
Put the plums in a saucepan with the orange rind and juice. Add the caster sugar and heat, stirring constantly, until the sugar has dissolved. Cook the plums for 5 minutes until tender. Cool slightly, then puree in a food processor until smooth. Press through a sieve into a bowl and set aside to cool.
Put the custard in a saucepan, add half the cream and heat until boiling. Meanwhile, pour the water into a heatproof bowl and sprinkle the gelatine] on top; set aside for 5 minutes until sponged. Whisk the soaked gelatine into'/ the hot custard until it has dissolved. Allow the mixture to cool.
Whip the remaining cream to soft peaks, then fold it into the custard mixture. In a grease-free bowl, whisk the egg white to soft peaks; fold it into the custard too. Set aside, stirring occasionally, until just starting to set.
Quickly spoon alternate spoonfuls of the custard and plum puree into six tall dessert glasses. Marble the mixtures together. Chill for 2-3 hours or until the custard has set. Decorate each dessert with plum slices and fresh mint sprigs just before serving.
Hints & Tips
Use a long metal skewer or thin metal spoon handle to marble the custard and plum puree mixtures together.