Sugar (for brushing)
1 cup dried plums, pit-free (180g)
1 cup Karo (240ml)
2 cups milk (480ml)
2 cups fresh heavy cream (480ml)
1 envelope unflavored gelatin, white
1/3 cup water (80ml)
4 egg whites
Sugar (for brushing)
1 cup dried plums, pit-free (180g)
1 cup Karo (240ml)
2 cups milk (480ml)
2 cups fresh heavy cream (480ml)
1 envelope unflavored gelatin, white
1/3 cup water (80ml)
4 egg whites
Line a 17.5cm diameter x 9.5cm high mold with parchment paper or aluminum foil, making sure the paper is an extension of the mold
Brush the inside of the paper with sugar
Set aside
Batter the plums with Karo in a food processor or blender until you get a smooth paste
Transfer to a medium bowl and add milk and heavy cream
Mix well
Set aside
Soak gelatin in water for 5 minutes, then dissolve over high heat in a double boiler
Combine dissolved gelatin with reserved plum mixture
Mix well
Place the bowl over an ice bath and mix until slightly thickened and firm to the touch
Remove immediately from the ice bath so it doesn't pass its prime
Beat egg whites until stiff peaks form and gently fold into plum mixture
Pour into prepared mold and refrigerate for about 2 hours or until set
When serving, remove parchment paper
Each portion is approximately 287 calories.
