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500g ripe plums, roughly chopped, plus 2 extra, sliced
30g golden caster sugar
30g light brown muscovado sugar
1 lemon, zest of all, 1 tbsp juice
300ml double cream, at room temperature
2 tbsp icing sugar, sifted
2 shortbread biscuits, crumbled
1. Put the chopped plums in a pan with the caster and muscovado sugars and 200ml water. Bring to the boil, then reduce the heat and cook, stirring now and again, for 12-15 minutes until completely soft. Tip the mixture into a large sieve set over a bowl and press through as much of the fruit and juices as possible; discard any pulp and skin. Stir the lemon zest and juice into the fruit with a small pinch of salt. Leave to cool completely.
2. Whip the double cream to soft peaks and gently fold in the icing sugar. Very gently fold in ½ the plum mixture, but don’t over-combine (the aim is a marbling, rather than uniform colour). Layer the fruity cream, remaining plum mixture and crumbled biscuits into glasses or glass bowls, finishing with a little plum mixture and biscuit. Top with the plum slices and serve straight away.
This recipe first appeared in Waitrose & Partners Food, August 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in July 2019.