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Stewed Plum and Philadelphia Fool
made from 5 egg whites & 5 tbsp caster sugar
double cream, whipped to soft
For the stewed plums:
, quite ripe
crème de cassis
, seeds removed & put to one side
juice of 1 lemon
To make the meringues. Take the 5 egg whites and whisk in a very clean bowl until it forms soft peaks, then start adding the caster sugar, a tablespoon at a time, until all the sugar has been added, the peaks are firm and the egg whites are shiny.
Line a baking sheet with baking parchment and spoon 3 large dollops of the meringue mixture onto the sheet.
Now place them into a preheated oven at 220 °C. As soon as they are in the oven, turn it down to 120 °C and leave the meringues in the oven to dry out for 2 hours. Once cooked, turn off the oven, leave the door open and allow the meringues to cool down completely.
(Alternatively, don’t feel bad if you just want to buy pre-made meringue nests as this is a quick and simple dessert).
To make the plum compote, halve the plums and remove the stones. Place the plums in a pan, with the sugar, water, cinnamon, crème de cassis and halved vanilla pod (minus the seeds). Place on a low heat and allow to simmer for 25-30 mins until the plums are soft and falling apart.
Now, whisk the double cream until it forms soft peaks. As the peaks start to form, pour in the icing sugar and the vanilla seeds.
Gently beat the Philadelphia and fold in the whipped cream. Add a squeeze of lemon juice. Now smash up the meringues into chunky pieces and fold them into the Philadelphia cream. This should be done just before you are ready to assemble the dessert as the meringue will go soft quite quickly.
To assemble, spoon 1 tablespoon of the cream into the bottom of a serving glass, followed by the warm plum compote, more cream and finally a layer of the compote. Serve immediately.
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