Chilled Plum Pudding
|Water||1 Cup (16 tbs)|
|Unflavored gelatin||2 Tablespoon|
|Sugar||1⁄2 Cup (8 tbs)|
|Lemons juice||2 Tablespoon|
|Brandy||1⁄4 Cup (4 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
|Almonds||1 1⁄2 Cup (24 tbs), chopped|
|Whipping cream||2⁄3 Cup (10.67 tbs)|
|Pistachio nuts||3 Tablespoon, finely chopped|
Halve the plums, remove pits and poach in a saucepan with 1/2 cup of the water for 10-15 minutes, until very soft.
Sprinkle the gelatin over 1/4 cup of the water and leave until spongy.
Puree the fruit in a blender.
Return to the saucepan and add the sugar, lemon rind and juice.
Taste and add more sugar if preferred.
Dissolve the gelatin over a pan of simmering water.
Strain into the plum puree and stir well.
Add the brandy, cinnamon, vanilla extract and remaining water.
Mix well and pour into a dampened ring mold.
Smooth the top and chill until set.
Turn out the pudding on a serving plate.
Sprinkle sugar powdered then serve.