I would say, that I am maybe above average in the kitchen. But this recipe do not require any skills at all. Or you need to be able to whisk, fold and maybe even half a plum. And that is about it.
I’ve been looking for plums in my neighborhood, but wasn’t lucky. According to several sites, there should be some around here. But I just wasn’t able to find them. Sneaky little bastards. But on my way home the other day, I stumbled across some. And I’m not sharing the spot. The plums is a yellow fleshed plum being a bit red and purple on the outside. They had a bit of acidity. Absolutely perfect for this little dessert.
I used skyr for the creme, but if isn’t available around you, use some strained greek yoghurt og creme fraiche. I also added a bit of vanilla extract – Not the artificial stuff, but a proper replacement made with real vanilla. These extracts are from Heilala and I use them every time I feel to cheap to use a whole vanilla pod.
Calculate 2 plums pr. person. This recipe is for 4 people.
Baked plums with an easy skyr cremePrint Recipe
- 8 plums
- 2 tbsp liquid honey
- 2,5 dl heavy cream
- 2,5 dl skyr
- 1 tsp vanilla extract
- Red sorrel
Half the plums, remove the pit.
Put them in a baking tray and drizzle the honey on top.
Bake for 20 minutes at 180 celcius. Let them cool a little.
Whip the cream until soft peaks. Fold in the skyr. FOLD, I said.
Season with vanilla extract.
Serve the baked plums with the syrup, cream and sorrel.