Plum Fromage - Plommonfromage

PLUM FROMAGE

Plommonfromage

4 cups plums

(I can't figure out how much

that is in ounces ...)

0.4 cup water

6 gelatin sheets

or 3 teaspoons gelatin powder

2 eggs

0.2 cup sugar

8.8 oz Kesella

0.6 cup unflavored yogurt

Decoration:

plum wedges

Boil the fruit in water until tender (cover with a lid, but make sure the heat is not too high). Push the fruit through a sieve, you need approx 0.8 cup for the fromage. Soak the gelatin sheets in cold water or do as you normally do with the powder.

Separate the eggs and beat the yolks with sugar. Add Kesella, yogurt and plum puré. Dissolve the gelatin in its own moisture (squeeze out excess liquid before melting) and stir this into the batter. Last, beat the egg whites until firm and foamy and gently mix them in.

Pour in a suitable bowl and leave in the fridge for a couple of hours or overnight. Decorate with plum wedges.

Enjoy!

Bella