Food recipes
Ruby Plum Fool With Fresh Raspberries
Ruby Plum Fool With Fresh Raspberries Ingredients: plums, raw sugars, granulated cream, whipped, cream topping, pressurized raspberries, raw Directions: Puree plums and sugar until liquid and as smooth as possible. Tr...
Ruby Plum Fool With Fresh Raspberries
Ingredients:
plums, raw
sugars, granulated
cream, whipped, cream topping, pressurized
raspberries, raw
Directions:
Puree plums and sugar until liquid and as smooth as possible.
Transfer to 10-inch skillet and cook uncovered over medium-high heat, stirring often, until very thick (but not burning), about 7 minutes.
Cool completely, then chill at least 1 hour (Can be made several days ahead and refrigerated or frozen up to a month).
Whip cream until thick.
In each of 4 stemmed dessert glasses, put 1 teaspoon plum puree.
Fold remaining puree into cream, keeping it somewhat streaked.
Divide among glasses.
Cover each with plastic wrap and refrigerate at least 4 hours or overnight.
Serve chilled, garnished with raspberries.
Ingredients:
plums, raw
sugars, granulated
cream, whipped, cream topping, pressurized
raspberries, raw
Directions:
Puree plums and sugar until liquid and as smooth as possible.
Transfer to 10-inch skillet and cook uncovered over medium-high heat, stirring often, until very thick (but not burning), about 7 minutes.
Cool completely, then chill at least 1 hour (Can be made several days ahead and refrigerated or frozen up to a month).
Whip cream until thick.
In each of 4 stemmed dessert glasses, put 1 teaspoon plum puree.
Fold remaining puree into cream, keeping it somewhat streaked.
Divide among glasses.
Cover each with plastic wrap and refrigerate at least 4 hours or overnight.
Serve chilled, garnished with raspberries.