Baked plums in tempura with cloud curd

Name: Baked plums in tempura with cloud curd
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 Vanilla pod; 500 g Edible quark (20 % fat); 100 g + 50 g sugar; 2 fresh protein; 200 g Whipped cream; 20 Plums / Plum plums; 1 TEASPOON Cinnamon; 2 TABLESPOONS + 50 g sugar; 1 Egg (Gr. M); 1 TABLESPOON + 100 g rice flour (Asian stores; alternatively flour); 1⁄2 l oil for frying; 5-6 Tbsp Flour (Type 405); 7-10 Tbsp Mint, toasted flaked almonds and icing sugar; 7-10 Tbsp for ornament

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 Vanilla pod
500 g Edible quark (20 % fat)
100 g + 50 g sugar
2 fresh protein
200 g Whipped cream
20 Plums / Plum plums
1 TEASPOON Cinnamon
2 TABLESPOONS + 50 g sugar
1 Egg (Gr. M)
1 TABLESPOON + 100 g rice flour (Asian stores; alternatively flour)
1⁄2 l oil for frying
5-6 Tbsp Flour (Type 405)
7-10 Tbsp Mint, toasted flaked almonds and icing sugar
7-10 Tbsp for ornament

Directions

1
For the cloudy quark, halve the vanilla pod lengthwise and scrape out the pulp. Mix quark, 100 g sugar and vanilla pulp. Beat the egg whites until stiff, then add 50 g sugar. Whip cream until stiff.
2
First fold the cream and then the beaten egg white into the quark. Put it in a cold place.
3
Wash plums, cut in half, stone. Mix cinnamon and 2 tablespoons of sugar. Mix the plums with it.
4
For the tempura dough, mix the egg, 50 g sugar, 200 ml ice water and 1 tablespoon rice flour. Gradually add 100 g rice flour and mix well. Leave to swell for about 1 hour. Then stir in 200 ml ice water.
5
Heat frying oil in a wide pot or deep fryer to approx. 180 °C. Dust the plums with flour (type 405) and pull them through the batter with a fork. Drain briefly and fry in hot oil until golden brown.
6
Lift out and allow to cool briefly on kitchen paper.
7
Arrange tempura plums with cloudy curd cheese, mint, almonds and icing sugar.