This simple and fresh gluten-free plum dessert is irresistible! You can make the vanilla pastry cream and the plum compote in advance and assemble the dessert at the last minute. Perfect mini dessert cup for celebrations, birthdays, or just because.
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About this recipe
Easy and fresh gluten-free dessert. Perfect for plum dessert lovers like this popular plum crisp!
The sweet, creamy, and rich vanilla pastry cream matches perfectly with the sour plums and the crunchy cookies.
It’s very simple and quick to make. You can make the vanilla cream and the plum compote in advance and assemble the trifle at the last minute before serving it.
Ingredients
The main ingredients of the recipe are:
- Milk: whole milk for the best results.
- Vanilla extract: add flavor. The best quality vanilla extract you can get. The pastry cream is the base of the dessert.
- Butter: unsalted butter.
- Sugar: white granulated sugar.
- Eggs yolk and egg: room temperature eggs are better.
- Plums: fresh plums with peel. You can use the seasonal fruit you prefer.
- Corn starch: a little corn starch to thicken.
How to make the mini glass dessert
For the vanilla pastry cream:
Mix the egg yolks, egg, cornstarch, and sugar in a medium bowl with a hand whisk. Set aside.
Heat the milk in a saucepan, preferably with a double bottom, until it begins to boil. Remove from the heat and pour while mixing with a hand whisk, over the egg yolk mixture.
Pour all the mixture back into the saucepan and, while mixing with the same hand whisk, cook until it starts to boil. Remove from the fire.
Add the vanilla, and butter, and mix.
Place in the glass cups and cover with plastic wrap in contact with the cream. Once completely cooled let’s chill in the fridge until serving.
For the plum compote:
Cut the plums into large cubes, with peel.
Place in a deep saucepan, sprinkle with sugar and drops of lemon juice, and cook over low heat until tender, but firm, and syrup forms. Remove from heat and let cool.
Dessert assembly:
Place the plums on top of the cream and finish with ground gluten-free cookies.
Variations
- Plum compote: replace the plum compote with the fruit sauce you prefer. It could be strawberry or this amazing recipe of blueberry sauce.
- Cookie: the gluten-free cookie you have on hand. A GF coconut cookie could be a perfect match!
- Dish: serve the dessert in glass cups, jars, or in a big bowl. It´s always best glass to be able to see the layers of the dessert.
Storing
You can make the vanilla pastry cream and the plum compote in advance and assemble the dessert before serving.
Keep leftovers covered in the fridge for up to 3 days. It’s better to separate the fruits and cookies from the cream.
For more plum desserts
Vanilla Pastry Cream with Plum Compote (GF Plum Dessert)
Ingredients
Vanilla pastry cream
- 3 eggs yolk
- 1 egg
- ½ cup granulated sugar
- 4 tbsp corn starch (40gr)
- 2 cups milk
- ¼ cup unsalted butter (56gr)
- 1 teaspoon vanilla Extract
Plum Sauce
- 6 plums with peel
- 4 tablespoon sugar
- Drops of fresh lemon juice
Instructions
Vanilla Pastry Cream
- In a medium bowl mix the egg yolks, egg, cornstarch, and sugar with a hand mixer. Set aside.
- Heat the milk in a saucepan, preferably with a double bottom, until it begins to boil. Remove from the heat and pour, while mixing with a hand whisk, over the egg yolk mixture.
- Pour all the mixture back into the saucepan and, while mixing with the same hand whisk, cook until it starts to boil. Remove from the fire.
- Add the vanilla, and butter, and mix.
- Place in the glass cups and cover with plastic wrap in contact with the cream. Once completely cooled let's chill in the fridge until serving.
Plum Compote
- Cut the plums into large cubes, with peel.
- Place in a deep saucepan, sprinkle with sugar and drops of lemon juice, and cook over low heat until tender, but firm, and a syrup forms. Remove from heat and let cool.
Assembly
- Place the plums on top of the cream and finish with ground gluten-free cookies.
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