in Dessert Recipes

Plum gratin

updated

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Ingredients for 4 servings:

  • 600 g plums
  • Butter for greasing the tart tin
  • 4 cl cherry brandy or plum brandy
  • 1 tsp cinnamon powder
  • 3 eggs, separated
  • 5 tbsp sugar
  • 1 tbsp cornstarch
  • 150 g crème fraîche

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

is baked golden yellow, rises beautifully, lovely autumn dessert

Arrange the pitted plums in a circle in a greased tart dish. Drizzle with the schnapps and dust with cinnamon. Preheat oven to 250°C (top/bottom heat). Whisk the egg yolks and sugar until light yellow and creamy, then stir in the cornstarch. Beat the egg whites until stiff peaks form. Gently mix the crème fraîche, then the beaten egg whites into the egg yolk mixture. Pour the mixture evenly over the plums and bake for 15 minutes until golden brown. Can also be made in small individual serving molds and served directly from the mold as a dessert.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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