Plums with yoghurt and mint cream

Name: Plums with yoghurt and mint cream
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 750 g Plums or; 7-10 Tbsp Plums; 1/8 l red grape juice; 1 tablespoon (10 g) Cornstarch; 1 TABLESPOON Lemon juice; 7-10 Tbsp ground cinnamon; 5 TABLESPOONS Sugar; 300 g Skimmed milk yoghurt; 2 packages Vanillin sugar; 1 TABLESPOON crushed pistachios; 2 TABLESPOONS Peppermint liqueur; 200 g Whipped cream; 4-6 Chocolate Mint bars; 7-10 Tbsp Mint

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

750 g Plums or
7-10 Tbsp Plums
1/8 l red grape juice
1 tablespoon (10 g) Cornstarch
1 TABLESPOON Lemon juice
7-10 Tbsp ground cinnamon
5 TABLESPOONS Sugar
300 g Skimmed milk yoghurt
2 packages Vanillin sugar
1 TABLESPOON crushed pistachios
2 TABLESPOONS Peppermint liqueur
200 g Whipped cream
4-6 Chocolate Mint bars
7-10 Tbsp Mint

Directions

1
Clean, wash, halve and stone the plums. Stir 2 tablespoons grape juice and starch until smooth. Boil up the rest of the juice, lemon juice, cinnamon and sugar. Add plums and simmer for 3-5 minutes (depending on maturity). Thicken with the starch and continue cooking for about 1 minute. Leave to cool
2
Mix yoghurt, vanillin sugar, pistachios and possibly liqueur. Whip cream until stiff and fold in
3
Layer plums and yoghurt cream in a large dessert bowl. Decorate with chocolate-mint bars and mint leaves
4
For dessert you can also take plums from the jar. You don't need extra grape juice to cook compote with the juice, and the yoghurt cream tastes great with rum or rum flavouring instead of mint.