500 g of dried black plums
1 1/2 cups of water
1 1/2 cups of red wine
1 envelope of plain gelatin (12 g)
1/4 cup of water
1/3 cup of brown sugar
1 cup of milk
500 g of dried black plums
1 1/2 cups of water
1 1/2 cups of red wine
1 envelope of plain gelatin (12 g)
1/4 cup of water
1/3 cup of brown sugar
1 cup of milk
The night before, soak the plums in water and red wine
The next day, simmer them for 20 minutes until they're soft
Drain the syrup and reserve it
In a bowl, combine the gelatin and water and let it hydrate for 5 minutes
In another bowl, combine the plum syrup and gelatin mixture, stirring until dissolved
Remove any excess plum solids, mash or blend them with a little of the syrup to create a puree
Mix the puree with all the remaining syrup and sugar
Let it cool
Add the milk and stir well
Grease an 8-inch round cake pan and pour in the plum mixture
Chill until firm
Prepare the vanilla cream: beat the eggs with sugar until smooth and fluffy
Warm the milk to a simmer, then whisk in a little of the egg mixture
Whisk in the remaining egg mixture and cook over low heat, stirring constantly, until slightly thickened
Do not let it boil
Join the vanilla and mix well
Unmold the charlotte and serve with the chilled vanilla cream
This serves 10.
