Oil (for greasing)
1 cup of dried plums, pitless (180g)
1 cup of Karo (240ml)
2 cups of milk (480ml)
2 cups of heavy cream fresh (480ml)
1 envelope of unsalted gelatin
1/3 cup of water (80ml)
4 egg whites
Oil (for greasing)
1 cup of dried plums, pitless (180g)
1 cup of Karo (240ml)
2 cups of milk (480ml)
2 cups of heavy cream fresh (480ml)
1 envelope of unsalted gelatin
1/3 cup of water (80ml)
4 egg whites
Line the inside of a 17.5cm diameter x 9.5cm high refractory mold with parchment paper, leaving about 2.5cm of overhang all around
Grease the parchment paper with oil
Set aside
Blend the dried plums and Karo in a processor or blender until smooth
Transfer to a medium-sized bowl, add milk and heavy cream, and mix well
Set aside
Sprinkle gelatin over cold water in a medium-sized refractory dish and let it hydrate for 5 minutes
Heat the mixture over boiling water in a double boiler, stirring constantly until dissolved
Add the dissolved gelatin to the reserved plum mixture and stir well
Place the bowl over an ice bath and mix until thickened slightly, resembling raw egg white
Remove immediately from the ice bath to prevent over-cooking
Beat the egg whites until stiff peaks form and fold them into the plum mixture gently
Pour the mixture into the prepared mold and refrigerate for about 2 hours or until firm
When serving, remove the parchment paper
287 calories per serving
