Vanilla Cream With Plum Sauce
This simple and fresh dessert is irresistible! You can make the vanilla cream and the plum compote in advance and assemble the dessert at the last minute.
Ingredients
Vanilla pastry cream
- 3 eggs yolk
- 1 egg
- 1/2 cup granulated sugar
- 4 tbsp corn starch (40gr)
- 2 cups milk
- 1/4 cup unsalted butter (56gr)
- 1 teaspoon vanilla Extract
Plum Sauce
- 6 plums with peel
- 4 tablespoon sugar
- Drops of 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.
Notes
- You can make the vanilla 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.