400 g of black plums, pit-free
1 cup of water
1 1/2 cups of sugar
600 g of biscotti
1 can of heavy cream
200 g of unsalted butter
400 g of black plums, pit-free
1 cup of water
1 1/2 cups of sugar
600 g of biscotti
1 can of heavy cream
200 g of unsalted butter
1 In a saucepan, combine the plums, water, and 1 cup of sugar
Bring to a simmer and cook until the fruit is tender
Reserve the mixture
Pulse the biscotti into crumbs and reserve
2 In a blender, blend together the plums, heavy cream, and 100 g of butter
Pour the mixture into a bowl and stir in the biscotti crumbs
Pour the mixture into a rectangular mold, cover with plastic wrap, and refrigerate for at least six hours
3 In an electric mixer, beat together the remaining butter and sugar until smooth
Remove the plum pudding from the mold and spread the topping over it
Serve chilled.
