You can prepare this gentle dessert a la carte in ceramic molds for caramel cream or in ordinary plates. Or bake it on a layer of shortcake dough in the form of pie.
It is required to you
- On one big pie or for 10 portions of a dessert:
- 10-15 plums.
- For shortcake dough:
- 110 g of a desi;
- 1 yolk;
- 65 g of sugar;
- on a pinch of soda and salt;
- 150 g of flour.
- For cheese cream:
- 400 g of a soft cheese;
- 10 yolks
- 100 g of sugar;
- 300 g of cream of 35% of fat content;
- dried peel of one orange.
- baking dish with a removable bottom with a diameter of 24-26 cm or 10 ceramic molds for caramel cream;
Instruction
1. If you chose dessert option in the form of pie, prepare a sand basis. Pound oil with sugar to a creamy state. Add a yolk, soda, salt and mix. Pour flour and quickly knead dough. Put it for 15 minutes in the fridge.
2. Roll dough to thickness of 3-4 mm and cut out a circle by the size of internal diameter of a form. Lay out preparation from the test for a baking tray and bake in in advance warmed oven at 200 OS 7-10minut.
3. Wash up plums, scald boiled water and clean fruits from the burst thin skin. Make an incision a knife on a circle and take stones. Cut each half of plum on 3-4 segments.
4. For this dessert you can use one of grades of a soft cheese – for example, Philadelphia cheese, the rikkot, mascarpone, soft cream cheese "Almette" or "Rama Crème Bonjour". Rikkota and cream cheeses have a granular structure therefore previously break them in the kitchen processor in homogeneous mass.
5. Prepare cheese cream. Pound yolks with sugar, connect to cheese, then in the portions add, mixing, cream. From orange accurately that the white cover didn't get, erase a dried peel on a small grater, add it to a cheese curd. If you do cheese cream of mascarpone, mix carefully – this cheese is unstable and can "jump aside" at long mechanical influence.
6. Lay out a bottom of a split mold parchment paper. Grease sides with a desi. Place in a form the baked cake layer from shortcake dough. Lay out on a sand bottom of segment of plums and fill in with a cheese curd. Bake at 130 OS of 30 minutes. Then check readiness – slightly shake a form with pie. If the middle liquid also waves, bake 10 more minutes. Mature pie in the fridge not less than three hours then carefully take from a form.
7. For portion option of a dessert lay out 6-8 segments of plums in ceramic molds or plates, fill in with a cheese sauce and bake the same as it is written above. Give a dessert on a table, having well cooled in the fridge.