Ingredients:
For the spiced plums:
250 g coarse plum jam
¼ tonka bean
20 g blanched almonds
For the yogurt cream:
5 sheets gelatine
180 g quark (20%)
120 g icing sugar
10 ml lemon juice
500 g yogurt
250 g whipped cream
1 bunch fresh mint
For the almond brittle:
20 g almonds
100 g sugar
2 sheets of baking paper, approx. 30 × 30 cm
SERVES 10
Here's how:
Spiced plumsRoast the almonds. Grate the tonka bean and roasted almonds separately using the universal mincer attachment with grater attachment. Add the grated tonka bean to the plum jam, bring the mixture to a boil and then leave it to infuse. Add the grated almonds.
Yogurt cream
Soak the gelatine leaves in cold water, then dissolve them in the spiced plums. Stir the quark, icing sugar, lemon juice and yogurt until smooth, then stir in the spiced plums at room temperature. Fold in the whipped cream, fill the mixture into small glass bowls and chill for 2 hours.
Almond brittle
Grate the almonds using the universal mincer attachment with grater attachment. Mix the sugar with 3 tbsp water and slowly caramelize over medium heat until golden brown. Add the grated almonds and stir. Place the mixture on baking paper, cover with a second sheet and roll out thinly with a rolling pin. Remove the top sheet of baking paper, leave to cool briefly and break the brittle into pieces.
Serving
Distribute the remaining spiced plums among the jars and garnish with fresh mint and almond brittle.
