Plum guillemot with pistachio

Isreal Robertson
very easy
4 3
50 mins
50 mins


Servings: 1
  • 7-10 Tbsp slightly + 125 g soft + 1 tsp butter
  • 250 g Plums / Plum plums
  • 2 Eggs (Gr. M)
  • 125 g + 3 tablespoons sugar
  • 125 g Flour
  • 2-3 TABLESPOONS + 75 g whipped cream
  • 30 g Pistachios


  1. 1

    Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Grease the mini ball baking tins. Wash, halve, stone and cut plums into small pieces.

  2. 2

    Separate eggs. Beat the egg whites until stiff and chill. Mix 125 g softened butter and 125 g sugar with the whisk of the mixer until light creamy. Stir in the egg yolks one after the other. Briefly stir in flour with 2-3 tbsp. cream.

  3. 3

    First fold about half of the beaten egg white into the dough, then add the plums. Fold in the rest of the beaten egg white.

  4. 4

    Spread the dough into the moulds. Bake in a hot oven for 18-20 minutes (test with chopsticks!). Remove from the oven, allow to cool for approx. 30 minutes and turn out of the ramekins. Let them cool down.

  5. 5

    Roast the pistachios in a pan without fat for approx. 3 minutes and remove. Caramelise 3 tablespoons of sugar in the pan, jerking the pan from time to time to distribute the sugar evenly.

  6. 6

    Take it off the stove. Melt 1 tsp. butter in the caramel. Pour 75 g of cream. Place back on the stove and simmer until the caramel is liquid and slightly creamy, stirring frequently. Spread over the mini-spheres, sprinkle with pistachios and leave to cool.

Nutrition Facts

540 kcal
49 g
33 g
7 g