500 g of black plums with pits
420 ml of water
1 1/2 cups of red wine (360 ml)
1 envelope of unflavored gelatin, white
1/3 cup of ground almonds (50 g)
1 cup of milk (240 ml)
Vegetable oil (for greasing)
FOR THE CREAM
6 egg yolks
3/4 cup of sugar (135 g)
3 cups of milk (720 ml)
2 tablespoons of vanilla extract
500 g of black plums with pits
420 ml of water
1 1/2 cups of red wine (360 ml)
1 envelope of unflavored gelatin, white
1/3 cup of ground almonds (50 g)
1 cup of milk (240 ml)
Vegetable oil (for greasing)
FOR THE CREAM
6 egg yolks
3/4 cup of sugar (135 g)
3 cups of milk (720 ml)
2 tablespoons of vanilla extract
At night, soak the plums in 1 1/2 cups of water mixed with wine
The next day, place the plums and liquid in a small saucepan
Heat them over high heat for 20 minutes or until they become tender
Reserve the plums and liquid separately
In a bowl, sprinkle gelatin over remaining water and let it hydrate for 5 minutes
Melt the gelatin in a saucepan with the reserved hot liquid
Stir to dissolve
Remove the pits from the plums, mash them or process until smooth
Mix with the liquid, add sugar and let it cool
Add milk and mix well
Line a 10x24 cm angel food cake pan with oiled parchment paper and pour in the plum mixture
Chill for about 4 hours or until firm
PREPARE THE CREAM: Beat egg yolks with sugar until light and fluffy
In a large saucepan, heat milk over high heat to the boiling point
Mix in some of the milk with the egg yolks
Return this mixture to the milk saucepan, reduce heat and cook, stirring constantly, until slightly thickened but not boiling
Add vanilla extract and mix
Cool and unmold
Serve with cold vanilla cream
317 calories per serving
OBS.: 1
If the liquid is not hot enough when mixing with gelatin, heat it over low heat
2
This is a false charlotte because it does not include biscuits, but the plum mixture serves as the biscuit in sustaining the dessert.
