John Myers
Ingredients for 6 servings:
- 80 g sugar
- 60 g walnuts, chopped
- Oil, for the sheet
- 200 g double cream cheese
- 200 g sour milk
- 200 ml cream
- 50 g powdered sugar
- 250 g plum jam
- 50 ml juice (plum juice)
- 5 cl plum brandy
Instructions
Working time approx. 20 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 20 minutes
Caramelize the sugar in a saucepan. Stir in the nuts. Let cool on an oiled baking sheet, then roughly crush. Mix the cream cheese and sour cream until creamy. Whisk the cream until stiff, slowly adding the powdered sugar. Fold the nut caramel into the cream cheese mixture. Spread into a terrine dish, cover with foil, and freeze overnight. Mix the plum jam, plum juice, and plum brandy, then strain through a fine sieve. Pour the sauce onto plates to create a mirror. Turn the parfait out, cut into slices, arrange on top of the plum sauce, and garnish with mint leaves.
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