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Plum Flummery
August 27, 2015

A great light, fruity dessert for summer. I cooked the plums much longer, removing the skins along the way, and used regular evaporated milk -- no fat means no texture when you whip it. I also chilled the bowl first, just like when you whip cream, to make it as light and airy as possible. Next time, I think I'll cut the lemon juice by half, it doesn't need that extra tartness and I want more of the plum flavor to come through. I may also try reducing some of the plum juice, or even use that instead of water for the gelatine.

  1. 11 Ratings

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