John Myers
Contents
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Ingredients
- Filling:
- 12 Plums
- 1,5 tbsp Powdered sugar
- 50 ml Port red
- 50 ml Palatinate Dornfelder, dry
- 100 ml Elderberry juice
- 2 Star anise
- 0,666667 Cinnamon stick
- 1 pinch Ground cardamom
- 1 pinch Ginger bread spice
- 1,2 tbsp Food starch
- Floor:
- 2 Eggs
- 100 g Sugar
- 50 g Food starch
- 50 g Sifted flour
- Ornament:
- 4 tbsp Dark chocolate sprinkles
- 200 ml Cream
- 2 packet Vanilla sugar
- Dark couverture
Instructions
- Rub the plums well with a kitchen towel. Cut in 1/8, remove the core.
- Melt powdered sugar in a hot pan to caramel, pour in port wine, reduce.
- Add thorn fields & elderberry juice (own production) and reduce with the spices for a good 15-20 minutes.
- Add the plums only briefly bring to the boil (should remain firm to the bite) then switch off, leave to stand for about 1 hour.
- Stir cornstarch into the cooled mass, bring to the boil. Pay attention only when the heart is cool.
- 6th base: Beat eggs with sugar for 10 minutes until frothy. Mix in the flour and cornstarch. Warning: dough is enough for 2 hearts, or I have also baked a bear. Divide the batter into the greased tins. Bear takes 18 minutes at 200 ° C. Heart takes 12 minutes at 200 ° C.
- Let the heart cool down. Cut in the middle. Only now add the cornstarch to the plums.
- Put about 2/3 of the mixture on the heart, put the rest on one side. We need for decoration.
- Whip the cream with vanilla sugar. 2. Lay the bottom on, brush the heart with cream.
- Put chocolate sprinkles around the edge.
- Place the plums around the edge of the heart.
- Melt the couverture, fill it in a plastic bag, cut off the corner and spray on the pattern.
- Very elaborate but also extremely tasty. The plum and mulled wine mass can also be used with dessert, for example. with curd.
Nutrition
Serving: 100gCalories: 281kcalCarbohydrates: 45gProtein: 1.7gFat: 9g
