Ingredients
- 825 g can whole plums in syrup
- 1¼ tablespoons gelatine
- 3 tablespoons Marsala
- 2 tablespoons caster sugar
- 2 teaspoons grated orange rind
- 1 tablespoon plum jam
Custard
- 1⅔ cups (420 ml) skim milk
- 2 tablespoons caster sugar
- 2 drops coconut essence
- 1½ tablespoons custard power
Method
1. Drain the plums, reserving 1 cup (250 ml) of syrup. Remove the seeds from the plums and discard. Quarter one plum, place the remaining plums in a food processor, and blend until smooth. Sprinkle the gelatine over the Marsala in a small bowl, and place the bowl over a small saucepan of simmering water to dissolve. Allow to cool. Stir into the plums with the sugar and orange rind. Divide evenly among four wetted ¼ cup (60 ml) ramekins and refrigerate the jellies for 2 hours.
2. Meanwhile, place the jam and reserved syrup in a small saucepan. Bring to the boil, stirring until the jam dissolves, then reduce the heat and simmer over low heat for 6 minutes, or until the syrup has thickened. Cool.
3. To make the custard, place the milk, sugar and coconut essence in a saucepan and bring to the boil over medium heat. Combine the custard powder with 1 tablespoon of water and mix to a smooth paste, then stir into the milk mixture, whisking for 2 minutes, or until the custard boils and thickens. Remove from the heat and cover until ready to use.
4. Divide the plum syrup among four serving plates. Run a hot knife around the plum jellies and invert onto the plates. Drizzle with the custard and garnish with a plum quarter.
