INGREDIENTS
Plum Soup:
4 pounds plums
1 cup sugar
Crème Fraîche Panna Cotta:
1¼ teaspoon gelatin powder
1 cup cream
6 tablespoons sugar
1 pint crème fraîche
Oil
To Assemble and Serve:
2 diced strawberries
Mint, chiffonade
Rose gelée, cubed
Strawberry meringue, crumbled
METHOD
For the Plum Soup:
Roughly chop the plums and place into a large pot, along with their stones. Add the sugar and enough water to cover the plums, about 2½ quarts. Cook over medium-high heat for about 1 hour, occasionally crushing the plums. Strain the mixture and reserve the liquid and the solids. Reduce the soup until you have about 1 quart of liquid. Chill and reserve.
For the Crème Fraîche Panna Cotta:
Dissolve the gelatin in a generous tablespoon of water. Gently heat the cream with the sugar in a small pot over medium low heat. When the cream begins to simmer, remove from the heat and add the gelatin, whisking until fully dissolved. Whisk in the crème fraîche and strain the mixture. Lightly oil timbale molds and pour the mixture into the molds. Allow to chill until set in the refrigerator.
To Assemble and Serve:
Gently remove a panna cotta from the mold and place in a shallow serving bowl. Spoon the diced strawberry on top of the panna cotta, so it cascades from the top of the panna cotta into the bowl. Sprinkle with the mint and about 5 small cubes of gelée. Crumble the strawberry meringue over the top of the gelée, then pour in about ¼ cup of soup into the bowl.
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