Red plum and rosemary desserts

Ingredients

For the red plum puree (prepare 48 hours in advance)

• 800 g plums
• 1 sprig of rosemary
• 1 glass(es) of water

For the financier (to be prepared 48 hours in advance)

• 35 g of butter
• 17 g of almond powder
• 17 g of sugar
• 15 g of flour
• 1 teaspoon(s) of vanilla extract
• 35 g of egg white
• 1 sachet of baking powder
• 1 plum cut into pieces
• 50 g of white chocolate
• 40 g of lace crepes

For the creamy plums (prepare 48 hours in advance)

• 180 g plum puree
• 1.5 sheets of gelatin
• 35 g of sugar
• 8 g cornstarch
• 8 g lemon juice
• 55g butter

For the plum confit (the day before)

• 1/2 sheet of gelatin
• 150 g plum puree
• 30 g of sugar

For the vanilla mousse (the day before)

• 2 leaves of gelatin
• 455 g of liquid cream with 30% fat
• 1 vanilla pod
• 170 g of white chocolate

For the decor

• candied plums

• can of white icing

• sheet of feuillantine

Preparation

1. Prepare the red plum puree: wash the plums and pit them. Cut them into pieces and place them in a saucepan.

2. Add the chopped rosemary sprig and 1 glass of water. Cook over low heat, letting it stew gently. Once the plums are soft, mix everything until you obtain a homogeneous mixture.

3. Pass this preparation through Chinese. Put the puree on one side and the residue on the other. Reserve both in the refrigerator.

4. Prepare the financier: preheat the oven to 180°C (th. 6). Heat the butter until it turns golden brown, then let it cool. In a salad bowl, mix the almond powder, sugar, flour, baking powder and vanilla extract. Incorporate the egg white, then the cooled brown butter.

5. Pour the dough into a mold, insert the plum pieces and bake for 10 to 12 minutes. Let cool completely.

6. Melt the chocolate. Grind the lace crepes into a fine powder and mix with the melted chocolate. Spread this mixture on the cooled financier then place in the freezer to set well.

7. Prepare the plum cream: rehydrate the gelatin in a bowl of cold water. Mix the sugar and cornstarch in a bowl.

8. In a saucepan, pour the plum puree and lemon juice. Bring this mixture to the boil, add the sugar-starch mixture. Boil again while stirring, then add the drained gelatin. Let cool until the temperature reaches 50°C. Then add the butter and mix to obtain a smooth mixture. Pour this mixture into an insert mold and place it in the freezer. Wait until the surface is very hard before pouring the plum confit on it (see next step).

9. Prepare the plum confit: rehydrate the gelatin in a bowl of cold water. Heat the puree and sugar over low heat until the mixture comes to a boil. Incorporate the drained gelatin, then add 1 tbsp. tablespoons of the residue strained (see step 1). Mix well to obtain a homogeneous preparation. Pour into the insert mold. Place it in the freezer and let it set until the surface is very hard before preparing the vanilla mousse.

10. Prepare the vanilla mousse: rehydrate the gelatin in a bowl of cold water. Heat 155 g of liquid cream with the split vanilla pod until boiling. Pour the hot cream over the white chocolate cut into pieces. Add the drained gelatin and mix to obtain a smooth mixture. Wait for the temperature to drop to 25°C before whipping the remaining 300g of cold cream. Gently incorporate the whipped cream into the chocolate-vanilla mixture, in three batches.

11. Take out the biscuit and the insert once the mousse is ready. Pour half of the mousse into the mold. Delicately place the insert of cream and plum confit in the center of the mousse. Cover with the rest of the vanilla mousse. Then place the biscuit on top to close the assembly. Place everything in the freezer and let set overnight.

12. On the big day, carefully unmold the dessert. Apply the spray icing following the instructions. Leave to rest in the refrigerator for 4 hours.

13. Before serving, decorate with candied plums and plaques of feuillantine.