INGREDIENTS
- Cherry juice
- Compressed plums
- Extra Virgin Olive oil (extra spicy)
CHERRY JUICE
- Defrost frozen cherries and squeeze through cloth.
- Season with simple syrup to taste.
- Thicken with a little xantana.
PLUM SLICES
Compress plums in a little cherry juice.
CRÉME CARAMEL
(Caramel)
- 225g sugar
- 150 water
Make caramel, then deglaze with 75gr water.
- 125ml Amaretto
- 6 egg yolks
- 1 whole egg
- 120 sugar
- 500 cream
- 1 vanilla pod
METHOD
- Place a little caramel in bottom of metal moulds, let set.
- Then cover with crème mix.
- Place into bain marre with boiling water.
- Then into an oven at 100 degrees, 45 minutes.
- 25 minutes rest in hot water.
- 20 minute bench rest.
- Fridge.
TO SERVE
- Pop out créme caramel, discard excess caramel.
- Place into a bowl and cover with plum slices.
- Spoon some cherry juice around.
- Split with extra virgin olive oil.
