Crême prise aux mirabelles sèchées

[spacedlaw]

It all started with a smashing recipe from Edda Onorato for Gelo di Limone, a wonderful treat for when the weather is blistering, as it has been those last few weeks.

But of course, one recipe is not enough. Or rather it is all I need to go off and invent a myriad of variations to it.
This time I made a pudding with dried mirabelle plums.





Where Edda had used water and lemon juice, I used milk.
Instead of lemon I used mirabelle plums but since I can't get those in Rome, I used the dried sort, which I had brought back from my last visit in Lorraine.

I used:
half a litre of milk
6 teaspoons of sugar
10 mirabelles, pitted and cut in four
30 g wheat starch (you can use corn starch if you are intolerant to gluten)
A little mirabelle liqueur I had left.

In a saucepan you dilute the starch with the cold milk. This done, add sugar, milk and plums and heat gently to a boil, stirring.
The pudding will thicken in about 5 minutes.
At that point, I added the liqueur and poured the creamy stuff into molds and put it in the fridge.

At that point in time - or rather - some hours later, I accidentally made a soft version of the dish.
I had made the pudding before lunch and at bout 16:00, wanted to try it.
It wasn't yet all settle, so instead of a glorious form I ended up with a cup of creamy and delicious mess:



Delicious all the same.
It takes a little longer for the starch to take, so it is best to let the pudding take 12 or 24 hours in the fridge.



Much nicer this way, although it tastes just as good.
You can use any other dried plum for this, or any other dried fruit, I would guess.



I can already imagine many new versions of this...
(Thanks for the inspiration, Edda!)