Chilled Roast Plum
and Amaretti
Crumble
What you need
- 1 cup Pauls Premium Vanilla Bean Custard
- 12 just ripe plums, halved and pitted
- 1/3 cup caster sugar
- 1 tablespoon lemon juice
- 2 tablespoons water
- 2 star anise
- 1 cinnamon stick
- 2 tablespoons plain flour
- 1/4 teaspoon ground cinnamon
- 20g chilled butter, diced
- 1 tablespoon brown sugar
- 6 small amaretti biscuits (20g), lightly crushed, see tip
- 250g mascarpone
- 1/4 cup pure icing sugar, sifted
How To Make It
- Preheat oven to 180C. Place plums, sugar, lemon juice and water in a baking dish and stir to combine. Allow to stand for 10 minutes, cut side down. Place star anise and cinnamon with plums and cover dish with foil. Bake for 35 minutes or until plums are tender and just starting to collapse. Use a slotted spoon to transfer plums to a bowl. Place liquid along with star anise and cinnamon in a small saucepan and simmer 2 minutes or until syrupy, then pour over plums. Cool, then cover and refrigerate until ready to use.
- To make crumble, combine flour and cinnamon in a bowl. Add butter and rub into flour with your fingertips until the mixture resembles coarse breadcrumbs. Add the sugar and stir to combine. Spread onto an oven tray lined with baking paper. Bake 15 minutes, or until golden brown, stirring occasionally. Cool, then add crushed amaretti biscuits and stir to combine. Store in an airtight container.
- Make mascarpone custard. Place mascarpone into a bowl and beat with a wooden spoon until smooth. Add custard and icing sugar and beat to combine.
- Divide plums and juice between 6 glasses. Top with mascarpone cream and sprinkle with crumble.
Tips:
- Amaretti biscuits are crisp almond biscuits . They are available in most supermarkets.
- Roast plums and crumble can be made several days in advance. Keep plums in the refrigerator. Store crumble in the cupboard.
