Plum Charlotte

The night before, soak the plums in 1 1/2 cups of water mixed with wine

The next day, combine the plums and liquid in a small saucepan

Simmer over high heat for 20 minutes or until the plums are tender

Reserve the plums and liquid separately

In a bowl, sprinkle gelatin over remaining water and let it hydrate for 5 minutes

In a mixing bowl, combine reserved liquid still warm with gelatin

Mix until dissolved

Remove pit from plums, mash or blend in a processor to obtain a puree

Mix the puree into the liquid, add confectioner's sugar, and let it cool

Add milk and mix well

Line an 8-inch springform pan with paper-mache greased with oil

Pour in the plum mixture

Chill for about 4 hours or until firm

PREPARE THE CREAM: Beat egg yolks with confectioner's sugar to obtain a clear, fluffy mixture

In a large saucepan, bring milk to a boil over high heat

Add some of the hot milk to the eggs, then return that mixture to the saucepan and simmer over low heat, stirring constantly, until slightly thickened but not boiling

Add vanilla extract and mix

Remove from heat and let it cool

Unmold and serve with cold whipped cream

317 calories per serving

OBS.: 1

If the liquid is not hot enough when mixing with gelatin, bring it to a boil first

2

Since there's no cookie, this is a fake charlotte

The plum mixture serves as a substitute for the cookie in supporting the dessert.