Plum Gratin
Large purple plums in caramel, baked in homemade puff pastry—before you is none other than tarte Tatin, not the classic one, but a modern interpretation.
Ingredients · Servings 4
- Plum
- Cream 20% (medium fat)
- Granulated sugar
- Vodka Slivovitsa
- Brown sugar
- Finely ground corn flour
- Chicken egg (yolk)
- Cover
Method · 1 h
- Wash the plums. Cut each one in half and carefully remove the pits. Place them in a bowl, pour in the plum vodka, and sprinkle with half the total volume of white sugar. Let the mixture sit at room temperature for 30 minutes, then drain the plums in a sieve. Be sure to save the juice.
- Pour the cream into a saucepan. Add a cinnamon stick and set the pan over medium heat. Bring to a boil, remove from heat, and cover with a lid. Let it simmer for 15 minutes, then strain through cheesecloth.
- Divide the plums among small molds. Preheat the oven to 220–240°C. Whisk the egg yolks with the remaining white sugar. Add the cornflour, the remaining plum juice, and the warm strained cream. Mix thoroughly and reduce heat to low. Whisk constantly until the mixture thickens noticeably.
- Pour the resulting cream over the plums in the molds, distributing it evenly among the portions. Place them on a wire rack. Bake for 5 minutes until the cream sets and browns slightly.
- Remove the gratin dishes. Sprinkle evenly with brown sugar and return to the oven, turning on the broiler setting. Cook for 3-4 minutes, carefully monitoring the process through the glass. Once the brown sugar grains have completely melted and turned into a caramelized crust, carefully remove the dessert. Let cool for 5 minutes, then serve.
