Plum guillemot with pistachio

Name: Plum guillemot with pistachio
Cook time: 50 min
Total time: 50 min
Yield: 1
Ingredients: 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

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

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

Directions

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
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
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
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
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
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.