Yield: 4 servings
|400 grams||Plums; (14oz)|
|200 grams||Strawberries; (7oz)|
|300 millilitres||Water; (1/2 pint)|
|150 millilitres||Sugar; (1/4 pint)|
|½ \N||Vanilla pod; (split)|
|250 millilitres||Milk; (9fl oz)|
|100 millilitres||Double cream; (3 1/2fl oz)|
|1 \N||Vanilla pod|
|3 \N||Eggs yolks|
|50 grams||Sugar; (2 oz)|
|15 grams||Corn flour; (1/2 oz)|
|250 millilitres||Whipping cream; (9fl oz)|
FOR THE COMPOTE
FOR THE VANILLA CREAM
Slice the plums and strawberries thinly into quarter. Bring the water, sugar and vanilla pods to the boil. Add the plums and boil for 1 minute.
Remove the plums and return the liquid to the heat and cook down until 100ml (4fl oz) remains. Add carefully the plums and strawberries to the sauce.
Put the milk and cream in a saucepan and add the split vanilla pod and seeds. Bring slowly to the boil. Whisk the egg yolks, sugar and corn flour to a pale ribbon consistency. Slowly whisk in the milk and return to a clean saucepan. Simmer, stirring constantly, until the sauce thickens to a custard. Pass through a fine seive into a bowl and allow to cool.
Whisk the whipping cream, fold in the cold vanilla cream. Serve the compote and vanilla cream
Converted by MC_Buster.
Converted by MM_Buster v2.0l.