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Grenadine vanilla plums with white chocolate mousse and crumble

  • 3h 40m
    • Preparation 40 min
    • Resting 3h

Ingredients

4 People
  • For the grenadine vanilla plums:
  • 4 Ripe plums
  • 2 tbsp. Brown sugar
  • 2 tbsp. Butter
  • 1 tbsp. Grenadine syrup
  • 3 tbsp. Water
  • 0.5 Vanilla pod
  • For the white chocolate mousse:
  • 200 g White chocolate
  • 2 leaves Gelatine
  • 3 Eggs
  • 2 tbsp. White rum (whisky, Grand Marnier or orange juice)
  • 200 ml Whipped cream
  • 0.5 Vanilla pod
  • For the crumble:
  • 25 Sugar
  • 50 Butter
  • 50 Flour
  • 50 Ground oatmeal
  • Salt and cinnamon

Preparation

Step 1
Coarsely chop the chocolate, melt over a hot (but not boiling) water bath and set aside once liquid. Soak the gelatine in cold water. Separate the eggs. Whip the egg white and cream in separate bowls and place in the refrigerator. Beat the egg yolks with rum over a hot water bath (not boiling) until foamy, then dissolve the well-squeezed gelatine in it. Pour in the chocolate and beat the mass in a cold water bath (e.g. in the sink). Now carefully fold in the stiff egg white and the cream and pour into a container of your choice (a flat tray works well for this purpose). Leave to set in the refrigerator for at least 2-4 hours.
For the white chocolate mousse:
g White chocolate
leaves Gelatine
Eggs
tbsp. White rum (whisky, Grand Marnier or orange juice)
ml Whipped cream
Vanilla pod
Step 2
Preheat the oven to 150°C in a fan oven. Melt the butter and mix with sugar and cinnamon. If necessary, grind oatmeal in the blender or use ground oatmeal. Mix all the ingredients together and rub into small balls between your fingers. If necessary, add a little more flour or oil. Bake in the oven on a piece of baking paper for approx. 15 minutes until golden brown.
For the crumble:
Sugar
Butter
Flour
Ground oatmeal
Salt and cinnamon
Step 3
Cut the plums in half. Add sugar to a pan and heat until it melts and turns nice and brown – not black! Now place the cut side of the plums in the sugar – be careful as they are very hot! Reduce the heat slightly, add the butter and grenadine as well as the pulp and the peel of the scraped vanilla pod, bring to the boil again, deglaze with a little water, put the lid on and cook over a low heat for approx. 5 minutes until soft. Arrange everything and serve.
For the grenadine vanilla plums:
Ripe plums
tbsp. Brown sugar
tbsp. Butter
tbsp. Grenadine syrup
tbsp. Water
Vanilla pod
Ground oatmeal
Salt and cinnamon