Plum & Vanilla Fool
Submitted by pathlesstrodden on October 13, 2011 - 10:53pm
(1 vote)
Servings:
3Plum and vanilla is a match made in heaven…this fool-style, creamy, sweet, delectable dessert is amazing yet, so simple. Two main ingredients, a bit of vanilla and some water…20 minutes and you’re done.
My recipe serves 3 people with enough left over for chef prerogative of licking out the bowl!
Visit my site http://pathlesstrodden.com for more recipes.
Ingredients:
1 1/2 cups / 200g / 7oz cashew nuts
5 ripe plums, choose the large variety with deep red skin
1 pod of fresh
vanilla
c. 100ml (just under 1/2 cup) of water
Preparation:
Method:
Make the parts:
• Empty the cashews into the mini processor
• Split the
vanilla pod lengthways using a sharp knife. Open the pod up and peel the sides back to reveal the seeds. Using the knife or a teaspoon scrape the black vanilla seeds into the processor with the cashews.
• Stone and peel one plum, chop it up into small pieces and add to the other ingredients in the mini
processor.
• Add 100 ml of water and blend the mixture well, until it’s a smooth paste. Add a little more water if necessary to make the cream a consistency you like. Remember that it will thicken slightly when left to stand.
• Remove the cream from the processor to a bowl. Clean the
processor.
• Stone and chop a further 2 plums into small pieces (I leave the skin on these). Put into the processor and blend until you have a smooth sauce. You may need to stop and push the fruit down onto the blades several times.
• Stone and chop the remaining 2 plums into small
pieces.
Construct the desserts:
• Place half of the chopped plums into the bottom of 3 attractive serving glasses.
• Top with about a third of the plum sauce.
• Next, add a layer
consisting of about half of the cashew cream, carefully smoothing it out to meet the edge of the serving glasses.
• Start another layer: Place the rest of the chopped plums on top of the cashew cream, and top with another third of the plum sauce.
• Spoon the remaining cashew cream on top
of the plums; to make it look like a traditional cream fool, I like to leave it in dollop formation!
• Drizzle the remainder of the plum sauce over the top of the cashew cream.
2 reponses to "Plum & Vanilla Fool"
1. Thanks Christine! I'm in
Thanks Christine! I'm in Tuscany - we have the black plums here, they are amazing. When plums are is season they are SO cheap and gorgeous! There's something about vanilla and plum together. It's a wonderful combination.
2. I usually don't comment but
I usually don't comment but this looks amazing! I love vanilla. I really adore plums. If you have the chance, try the real black plums-they are red to dark purple inside with a blackish purple skin. My second fave is the "dino egg" plum. They are sweet, tart and juicy. The skin is green with spots (hence the egg name) with a suprising deep magenta flesh inside. Ahhh! It is so difficult to find fresh ripe produce that it is like a treasure once found! This recipe looks like a perfect display for such a find!