Yoghurt flan with cinnamon plums

Name: Yoghurt flan with cinnamon plums
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 sheets white gelatine; 300 g Cream yoghurt; 50 g + 50 g sugar; 4 TABLESPOONS Amaretto liqueur; 100 g Whipped cream; 500 g Plums / Plum plums; 1/2-1 cinnamon stick or; 1/2 TEASPOON Cinnamon; 7-10 Tbsp peel of 1/2 untreated lemon; 1-2 Star Anise; 1 TEASPOON Cornstarch; 2 TABLESPOONS flaked almonds; 1-2 TEASPOONS Icing sugar

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 sheets white gelatine
300 g Cream yoghurt
50 g + 50 g sugar
4 TABLESPOONS Amaretto liqueur
100 g Whipped cream
500 g Plums / Plum plums
1/2-1 cinnamon stick or
1/2 TEASPOON Cinnamon
7-10 Tbsp peel of 1/2 untreated lemon
1-2 Star Anise
1 TEASPOON Cornstarch
2 TABLESPOONS flaked almonds
1-2 TEASPOONS Icing sugar

Directions

1
Soak the gelatine in cold water. Mix yoghurt, 50 g sugar and liqueur. Squeeze the gelatine and dissolve at low heat. Mix with 2-3 tbsp yoghurt, then stir into the remaining yoghurt.
2
Chill until the mixture is half firm. Whip cream until stiff and fold in. Pour into 4 cold rinsed moulds (each with a capacity of approx. 1/8 l). Chill for at least 4 hours.
3
Wash, halve and stone the plums. Steam them covered with 1/8 l water, 50 g sugar and spices for about 5 minutes. Stir starch and 3 tbsp. water until smooth. Bind the compote with it. Let cool off.
4
Remove spices if necessary. Roast almonds without fat. Turn out the cream. Serve with the compote. Sprinkle with almonds and icing sugar