You can prepare this delicate dessert in portions in ceramic tins for crème brulee or in ordinary plates. Or bake it on a pie-shaped shortcrust pastry layer.
It is necessary
-
- For one large pie or 10 servings of dessert:
- 10-15 plums.
- For shortcrust pastry:
- 110 g butter;
- 1 yolk;
- 65 g sugar;
- a pinch of soda and salt;
- 150 g flour.
- For cheese cream:
- 400 g soft cheese;
- 10 yolks
- 100 g sugar;
- 300 g cream 35% fat;
- zest of one orange.
- a baking dish with a removable bottom with a diameter of 24-26 cm or 10 ceramic tins for crème brulee;
- parchment.
Instructions
Step 1
If you chose the cake-like dessert option, make a shortbread base. Mash butter with sugar until creamy. Add yolk, baking soda, salt and stir. Add flour and quickly knead the dough. Put it in the refrigerator for 15 minutes.
Step 2
Roll out the dough to a thickness of 3-4 mm and cut a circle to fit the inner diameter of the mold. Place the dough piece on a baking sheet and bake in a preheated oven at 200 ° C for 7-10 minutes.
Step 3
Wash the plums, scald with boiling water and peel the cracked skin from the fruit. Cut with a knife around the circumference and remove the bones. Cut each half of the plum into 3-4 slices.
Step 4
For this dessert you can use one of the soft cheese varieties - for example, Philadelphia cheese, riccotta, mascarpone, soft cheese Almette or Rama Creme Bonjour. Ricotta and curd cheeses have a grainy texture, so first break them up in a kitchen processor into a homogeneous mass.
Step 5
Make cheese cream. Mash the yolks with sugar, combine with the cheese, then add in portions, stirring, the cream. From the orange, gently so as not to get the white shell, rub the zest on a fine grater, add it to the cheese mass. If you are making cheese cream from mascarpone, stir gently - this cheese is unstable and can "rebound" with prolonged mechanical stress.
Step 6
Line the bottom of the split mold with parchment paper. Grease the sides with butter. Place the baked shortcrust pastry into the baking dish. Place the plum wedges on the sandy bottom and cover with the cheese mass. Bake at 130 ° C for 30 minutes. Then check the doneness - lightly shake the cake tin. If the middle is runny and wobbly, bake for another 10 minutes. Soak the cake in the refrigerator for at least three hours, then carefully remove from the mold.
Step 7
For a portioned version of the dessert, put 6-8 plum slices in ceramic tins or plates, pour with cheese sauce and bake in the same way as described above. Serve the dessert chilled well in the refrigerator.
