Iced Plum Creams with Cranberry Biscuits

Serves: 6

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Total Time: 60

Prep Time: 40

Cook Time: 20

• 450 gram(s) (1lb) dark-skinned plums
• 200 ml sloe gin
• 75 gram(s) caster sugar
• 2 large eggs
• 150 ml mascarpone
• light sunflower oil to grease
• redcurrants to decorate
• Cranberry Biscuits to serve (see recipe below)

Method

1. Wash the plums and split in half. Put them in a sauce- pan with the sloe gin and 40g (1½oz) caster sugar; cover with a tight-fitting lid and bring to the boil. Simmer until plums are tender (about 20min). Cool and drain, reserving the juice. Remove stones from the cooled plums and whiz the plums in a food processor until smooth; put to one side.
2. Separate the eggs; reserve one white (discard the other). Whisk the yolks with the remaining caster sugar and the reserved plum juice for 2-3min or until pale and lightly thickened. Whisk the plum purée and mascarpone together then carefully fold in the egg yolk mixture. Whisk the reserved egg white until stiff and carefully fold into the mixture.
3. Divide the plum mixture between six 150ml (¼pint) lightly oiled dariole moulds or ramekins. Cover and place in the freezer for 4hr.
4. TO SERVE Invert the creams on to plates and un-mould. (You can eat the creams straight away, but it's better to give them 5-10min in the fridge before serving.) Decorate with redcurrants and serve with Cranberry Biscuits.
5. WATCHPOINT Young children, old people, pregnant women or anyone with an immune-deficiency disease should avoid eating raw or lightly cooked eggs, which may cause salmonella.
6. Cranberry Biscuits Hands-on time: 20min plus cooling; cooking time: 8-10min; makes 24 biscuits
7. Whiz 125g (4oz) chilled butter and 50g (2oz) caster sugar in a food processor. Add 25g (1oz) dried cranberries , 125g (4oz) plain flour and 75g (3oz) ground rice and pulse until the mixture comes together. Turn on to a floured work surface and shape into an oblong about 12.5cm (5in) x 7.5cm (3in) x 2cm (¾in). Wrap and chill for 30min, then cut into 3mm (1?8in) slices and place on a non-stick baking sheet. Bake at 200°C (400°F) mark 6 for 8-10min or until golden. Cool before removing from the sheet. cals; 4g fat (of which 3g saturates); 10g carbs; 3g added sugar per biscuit
8. PREPARE AHEAD Complete recipe and store biscuits in an airtight container for one week. These recipes are not tailored to individuals' specific dietary or health requirements. Always consult your GP for information and advice on your food allergy or likely reaction to any ingredients or recipes.
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